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Chicken Piccata

Prep Time:

25 Minutes

Cook Time:

20 Minutes


2 Servings


About the Recipe

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Veal Piccata 

(substitute Chicken)

8 oz. veal cutlet (1/4" thick) or 

scaloppini (1/8" thick)

4 t. flour

1/4 t. salt

pinch of fresh ground pepper

1 t. olive oil

1 clove garlic, minced

1/4 c. dry white wine

1 T. fresh lemon juice

2 t. parsley, chopped


Place veal cutlets on a flat surface; flatten with mallet or cleaver to 1/8" thick.  Combine flour, salt and pepper; dredge veal.  Wash the cutting board, utensils and hands in hot soapy water after preparing raw meat.  In a nonstick frying pan with hot olive oil, saute for 1-1 1/2 minutes on each side.  Remove veal; keep warm.  Add garlic and cook for 30 seconds, stirring constantly.  Add wine and lemon juice; cook until slightly reduced.  Serve with sauce; sprinkle with parsley. 

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