This zesty piccata is nice served with spaghetti because the lemony sauce coats the pasta so well. Also, a piccata does not require a complete breading of the meat with egg, so the focus remains on the combination of flavors instead of just a breading that soaks up a sauce.
For two portions:
- 600g veal scallops (the official meat for this recipe), boneless pork cutlets or boneless chicken breast halves
- 1/4 cup all-purpose flour
- juice of 1/2 a lemon
- 2 tablespoons water
- 1 tablespoon ghee (filtered butter)
- 2 tablespoons butter
- 1 fresh flat-leaf parsley sprig, chopped
- 1 tablespoon capers (usually from a jar), drained but not washed
- ground black pepper
- a pinch of paprika
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