1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
salt and pepper
3 tablespoons olive oil
3 cloves garlic (minced/crushed)
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons capers (optional)
1 lemon, peeled with pith removed,sliced thin
2 tablespoons butter
4 tablespoons fresh parsley (optional)


1  Dust veal/chicken with flour.
2  Season with salt/pepper.
3  Saute in oil until lightly browned (2-3 minutes).
4  Remove meat from pan and keep warm.
5  Add garlic, saute 1 minute.
6  Add broth and wine, bring to a boil.
7  Reduce to 1/3 cup.
8  Stir in capers and lemon slices.
9  Return to boil and add butter and parsley.
10  Add meat back to pan and warm through.
11  Serve with pasta or rice-garnish with parsley and lemon slices if desired.

source:    http://www.food.com/recipe/teresas-veal-or-chicken-piccata-50453

Leave a Reply