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![]() ![]() ![]() ![]() This dish is usually made with lemon butter and sometimes capers. I have given it a little twist, with the addition of capers, olives and lemon slices. Breast of chicken is also excellent this way. Serves 6 Ingredients: 2 pounds of veal round, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness Flour for dredging 1/4 cup of olive oil 2 garlic cloves, crushed 3 tablespoons butter 1/2 cup pitted green olives (cerignola), cut in half 1/4 cup small caper berries in brine, drained 1/4 cup dry white wine 1/2 lemon, pitted and cut in very thin rounds with rind juice of 1/2 lemon 1/4 cup of chicken stock 1 tablespoon chopped Italian parsley Directions: Season, then dredge the scaloppini lightly in flour. Heat 1/2 of the olive oil to a high temperature and brown the scaloppini slowly on both sides. Remove meat, drain oil and wipe skillet with a paper towel. Add remaining oil, garlic, butter and lemon slices, sauteeing until golden. Add meat, olives and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley. Set meat on a hot plate and spoon sauce over it. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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