Chicken Piccata

Veal Piccata


Edited May/2009

4 veal scallopini, pounded thin
Or boneless chicken breasts or veal tenderloin
flour seasoned with salt and pepper
olive oil
1 to 2 teaspoons butter
1 to 2  teaspoons flour
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley

 Chicken or Pork tenderloin for for the Veal
Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip veal into seasoned flour and saute one or two at a time,  quickly
on each side.

Remove from pan.

Heat tablespoon butter, 1 to 2 teaspoons flour, cook for a couple of
minutes. (Do not brown), add minced garlic.   Add chicken broth with
peppercorns and simmer until reduced. Add lemon zest and lemon
 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables