Pollo O Vitello Piccata Recipe
Chicken or veal scallopine sautéed with capers in a lemon white wine sauce
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Ingredients
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Proteins
Sauce
Garnish
Method
Preparation
- 1
Prepare the Chicken or Veal
If using chicken breast, slice it horizontally to create thin cutlets. If using veal, ensure the cutlets are already thin. Pat them dry with paper towels and season both sides with salt and black pepper.
Cooking
- 2
Sauté the Cutlets
In a large skillet, heat the olive oil over medium-high heat. Add the cutlets in a single layer and sauté for about 3-4 minutes on each side or until golden brown and cooked through. Remove the cutlets from the skillet and set aside on a plate.
- 3
Make the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the capers, white wine, and lemon juice, scraping the bottom of the skillet to deglaze. Allow the mixture to simmer for about 2 minutes.
- 4
Add the Broth
Pour in the chicken broth and bring the mixture back to a simmer. Let it reduce for another 2-3 minutes until slightly thickened.
- 5
Combine and Serve
Return the cooked cutlets to the skillet, spooning the sauce over them. Cook for an additional minute to heat through. Remove from heat and garnish with fresh parsley and lemon slices before serving.
