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extra-virgin olive oil unsalted butter your choice salt flour eggs ground nutmeg lemon white wine capers handful
Viewed: 103 - Published at: 2 years agoIngredients
- 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
- 5 tablespoons unsalted butter
- 1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 eggs, beaten until frothy
- 2 pinches of freshly grated or ground nutmeg
- 1 lemon
- 1/2 cup dry white wine (a couple of glugs)
- 2 tablespoons capers, coarsely chopped
- 3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread
Method
- Place a platter in a low oven to warm.
- Heat a very large nonstick skillet over medium heat.
- Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
- Season the meat or fish with salt and pepper.
- Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan.
- Saute the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy.
- Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
- Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan.
- Scrape up the pan drippings with a whisk.
- Slice the remaining half lemon into thin disks and add to the sauce.
- Stir the capers and parsley and the remaining tablespoon of butter into the sauce.
- Turn off the heat.
- Shake the pan to combine the sauce.
- Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets.
- Serve immediately with crusty bread and greens or spinach.
