Chicken Piccata

Prep Time:

25 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

About the Recipe

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Ingredients

Veal Piccata

(substitute Chicken)

8 oz. veal cutlet (1/4" thick) or

scaloppini (1/8" thick)

4 t. flour

1/4 t. salt

pinch of fresh ground pepper

1 t. olive oil

1 clove garlic, minced

1/4 c. dry white wine

1 T. fresh lemon juice

2 t. parsley, chopped

Preparation

Place veal cutlets on a flat surface; flatten with mallet or cleaver to 1/8" thick. Combine flour, salt and pepper; dredge veal. Wash the cutting board, utensils and hands in hot soapy water after preparing raw meat. In a nonstick frying pan with hot olive oil, saute for 1-1 1/2 minutes on each side. Remove veal; keep warm. Add garlic and cook for 30 seconds, stirring constantly. Add wine and lemon juice; cook until slightly reduced. Serve with sauce; sprinkle with parsley.