Lemon-Caper Piccata / piccata al limone e capperi Country of Cuisine: Italy | Date Added: 1 Dec 2012

Serving Size, Ingredients and Equipment:

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
 
 Music for this recipe:
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Cooking Instructions and Methods:

Pound each piece of meat (after washing and patting dry) between two pieces of wax paper until 1/4-inch thick.
 
 One a plate, combine the flour with the paprika and ground pepper (to taste as you wish). Press each piece of meat firmly into the mixture, and repeat on the other side.
 
 Add the ghee to a skillet on medium-high heat. Once the ghee has melted, sear each piece of meat on each side for 1-2 minutes. Do not overcook.
 
 After cooking the meat, set it aside and, if you can, keep it warm.
 
 Add the butter to the skillet, add the lemon juice, capers and the water. Cook until slightly reduced.
 
 Our serving suggestion: serve with al-dente spaghetti by placing the noodles in the skillet and turning them in the sauce, then place the meat on top and spoon a little lemon-caper sauce on top.
 
 Options: add some salt if you don't think the capers will provide the necessary saltiness. Also, adding some mild white wine and reducing the sauce further can be tasty.