Recipes by Kristin Riley

Piccata Al Limone

Piccata Al Limone

This recipe is a wonderful example of a easy gourmet weeknight dinner. Take some cutlets, pork, chicken or veal, and a few simple ingredients, pair with a green salad and a glass of crisp white wine.

 

Piccata Al Limone

April 24, 2019
: 4

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Ingredients
  • 4 large veal, pork, or chicken cutlets
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/3 cup dry white vermouth
  • 1 cup chicken stock
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, chopped (if large)
  • 1 lemon sliced
Directions
  • Step 1 Heat oil and butter in a large pan. Fry 2-3 minutes each side until golden. Season on each side with salt and pepper.
  • Step 2 Remove from heat and transfer to another dish.
  • Step 3 Add vermouth to pan, increase heat to high, and boil until reduced (about 3-4 tablespoons)
  • Step 4 Pour stock in and boil 4-5 minutes.
  • Step 5 Add lemon juice and capers. Cook, stirring 1-2 minutes.
  • Step 6 Return cutlets to pan, and heat 1-2 minutes.
  • Step 7 Sprinkle with parsley. Garnish with lemon slices and capers.
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