2 lemons
4 servings of Veal, pork or chicken scallopine (pounded while preserving integrity of meat)
Salt & freshly ground black pepper
All- purpose flour for dredging
6 tbsp extra virgin olive oil
6 tbsp unsalted butter
2 cloves garlic, peeled
10 large green olives, sliced thickly (not traditional, optional)
1/4 cup small capers in brine, drained
1/2 cup dry white wine
1 cup chicken stock
2 tbsp chopped fresh italian parsley
Squeeze the juice from one and 1/2 lemons and slice the remaining 1/2 lemon into very thin slices .
Season scallopine with salt and pepper and dredge in flour, shaking off excess.
Heat 2 tbsp. butter in a heavy 12" skillet over medium-high heat, until the butter has foam has subsided. Add olive oil and cok mixture until hot
Working in batches, add veal, and cook until golden brown, about 2-3 minutes and flip for an additional 2 minutes on the other side. Transfer to a serving platter, and set aside. When a pounded scallopine is golden brown on both sides it is done so you are trying to saute quickly
Wipe pan clean and add the remaining 3 tbsp of olive oil and 4 tbsp butter.
When foaming add garlic and lemon slices. cook , scraping skillet until garlic is golden
Scoop out the lemon slices and set aside.
Scatter the olives and capers and cook several minutes until starting to sizzle.
Add wine to skillet, bring to a vigorous boil until reduced by half, about 3 minutes. Add stock and reduce for several minutes with a boil until syrupy
Add the reserved lemon juice to taste and add the scallopine until they are coated and warmed .
Swirl in the parsley, and taste for salt and pepper.
Add to warmed plates making sure capers, olives andlemon slices are placed on each.
Russ:
Scallopini simply means thin cut and or pounded. Picatta is a scallopini finished in this lemon/caper sauce
