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Categories:
lemons veal salt freshly ground black pepper flour extra-virgin olive oil unsalted butter garlic green olives capers white wine chicken fresh Italian parsley
Viewed: 45 - Published at: a year agoIngredients
- 2 lemons
- 4 servings veal, chicken, turkey or pork scallopine (see Note)
- Salt
- Freshly ground black pepper
- All-purpose flour
- 6 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter
- 2 cloves garlic, peeled
- 10 large green olives (preferably Cerignola), cut away from the pit in wide strips (about 1/2 cup)
- 1/4 cup small capers in brine, drained
- 1/2 cup dry white wine
- 1 cup Chicken Stock or canned reduced-sodium chicken broth
- 2 tablespoons chopped fresh Italian parsley
Method
- Squeeze the juice from one and a half of the lemons and reserve.
- Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife.
- Remove the pits and set the lemon slices aside.
- Season the scallopine with salt and pepper.
- Dredge in flour to coat both sides lightly and tap off excess flour.
- Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming.
- Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.
- Flip and cook until the second side is lightly browned, about 2 minutes.
- Remove and drain on paper towels.
- Repeat with remaining scallopine.
- Remove all scallopine from the pan.
- Pour off the fat and carefully wipe out the skillet with a wad of paper towels.
- Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices.
- Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.
- Scoop out the lemon slices and set aside.
- Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.
- Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half.
- Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes.
- Add the reserved lemon juice, to taste.
- Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.
- Swirl in the parsley and divide the scallopine among warm plates.
- Spoon the sauce over them, including some of the capers and olives in each spoonful.
- Decorate the tops of the scallopine with the reserved lemon slices.
