Lamb Piccata With Capers Food

VEAL PICCATA WITH LEMON AND CAPERS

Steps:

• Place the veal in one tray and flour in the other.
• In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
• Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
• Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
• Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
• Continue with the rest of the veal until all of them are sauteed and done.
• NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
• RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
• Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
• Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
• Garnish with some lemon slices on the side and serve immediately.

VEAL PICCATA

Steps:

• Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
• Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
• Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
• Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

CHICKEN PICCATA

Steps:

• Coat the chicken breasts in chicken spice mix, season with salt and pepper. Allow it to marinate 10-15 minutes.
• Dredge chicken in corn flour generously and shake off the excess.
• In a non-stick frying pan or in a skillet , melt 2 tbsp butter. Add olive oil. When it is hot enough, add chicken & saute until browned on both sides. I took for me 4 minutes per side ( over medium heat).
• Add the remaining oil and repeat to saute the remaining chicken.
• Transfer the browned chicken to plates.
• In the same frying pan add dry wine, chicken stock, fresh lemon juice. Cook until the sauce is slightly evaporated. 5-7 minutes over medium heat.
• Remove the pan from the stove , whisk the remaining butter ( 2 tbsp), capers and parsley. Season with white/black pepper to taste.
• Pour the sauce over the chicken and serve immediately.

LEMON CHICKEN PICCATA RECIPE

Steps:

• Butterfly each chicken breast (you should end up with 4 fillets), and pound thin (approximately 1 cm). Season the chicken with salt and pepper.
• Dredge in flour (we used gluten free).
• In a large skillet heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. When the oil starts to sizzle, place two pieces of the chicken into the skillet, and cook for 3 to 4 mins per side. You want the chicken to be a nice golden brown color.
• Remove the browned chicken to a platter and set aside.
• Repeat adding another 2 tbsp butter and 2 tbsp of olive oil to skillet, and brown your other pieces of chicken. Remove the browned chicken to a platter and set aside.
• Add the wine and the stock to deglaze the pan, bring the sauce to a boil, and then scrape off the browned bits to incorporate them into the sauce.
• Add the lemon juice and capers. Bring the sauce to a boil and let it reduce to about half.
• Return all your browned chicken to the pan and simmer for 5 minutes. Remove chicken to a serving plate.
• Add the remaining 2 tablespoons of butter to the pan sauce and whisk vigorously until butter is melted.
• Spoon the pan sauce over the chicken before serving. Garnish with a little fresh parsley.

LAMB PICCATA WITH CAPERS

Steps:

• Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.