This was tonight's dinner. Basically a Lidia Bastianich recipe, but since I buy jarred artichoke hearts at Costco, I always have some around. While it's at heart Italian, I'd think it has a little Mediterranean flair. And very carb friendly. I made some charred zucchni on the side.
Scallopine in Lemon-Caper Sauce (Piccata)
2 lemons
4 servings [veal, chicken, turkey or pork, see above]
Salt
Flour
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 cloves garlic, peeled
10 large green olives
1/4 cup small capers in brine, drained
1/3 C artichoke hearts
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh Italian parsley
Directions
Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.
Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.
Presume Cerignola? Alternative castelvatrano but I think too buttery
Presume Cerignola? Alternative castelvatrano but I think too buttery
You're more discerning than me :) I just have a big bottle or Tasso pimento stuffed green olives, I don't know what kind they are, but they go into my recipes and martinis :) I've never claimed to be a gourmet chef, just a guy who likes to cook. I can learn a lot from many of you, including you, obviously
Made a bunch of meatballs on Monday, it is the best
Sure, it lengthens your post, but it makes it a whole lot easier for us amateurs to follow when preparing the dish. It also allows room to add our own notes.
Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour.
Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.
Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.
Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels.
Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.
Scoop out the lemon slices and set aside.
Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.
Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes.
Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.
Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful.
Decorate the tops of the scallopine with the reserved lemon slices.
I guess she took some liberties. The portion size isn't really critical, depends on how much protein you want. My wife and I split a 14 oz chicken breast, and we ended up with a lunch for tomorrow :) Some people might be more into a 4 oz portion. And, yes, generally when you saute any of those cuts, you're going to pound them, both for tenderness and to decrease the cooking time.
Thanks for the suggestion, Eric
Sure, it lengthens your post, but it makes it a whole lot easier for us amateurs to follow when preparing the dish. It also allows room to add our own notes.
Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour.
Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.
Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.
Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels.
Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.
Scoop out the lemon slices and set aside.
Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.
Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes.
Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.
Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful.
Decorate the tops of the scallopine with the reserved lemon slices.
Thanks, Marty. I can see how that would help. I just copy and paste the recipe from Lidia's website to my computer, then just copied and pasted from my computer to this thread. But if anyone was to copy and print this, it would certainly be easier to use as you suggest.
So I've been trying to empty out my freezers a bit. I thought I had some bone-in, skin on breasts that I was going to grill, but as it defrosted I saw no bones, no skin, so I had to scramble. Our friends had just given us some lemons, my wife loves Med flavors-capers, olives, artichokes, sundried tomatoes, and we've like this recipe before, so voila :) are you more into francaise, marsala?
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although it's pretty much the way I make soft-shell crabs, only no olives, or artichokes. I'm sure they would be a great addition, I just never have added them.
So I've been trying to empty out my freezers a bit. I thought I had some bone-in, skin on breasts that I was going to grill, but as it defrosted I saw no bones, no skin, so I had to scramble. Our friends had just given us some lemons, my wife loves Med flavors-capers, olives, artichokes, sundried tomatoes, and we've like this recipe before, so voila :) are you more into francaise, marsala?
Giada and ATK have a piccata probably more like yours, Drew- lemon, butter, chicken stock, capers.
Seems like for the most part it becomes a francaise when you use and egg wash. But Ina Garten makes a "piccata" with flour/egg/breaded cutlet, lemon, butter, white wine. Lidia is the only one I have that adds olives. I did the artichokes on my own
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For green olives
Presume Cerignola? Alternative castelvatrano but I think too buttery
You're more discerning than me :) I just have a big bottle or Tasso pimento stuffed green olives, I don't know what kind they are, but they go into my recipes and martinis :) I've never claimed to be a gourmet chef, just a guy who likes to cook. I can learn a lot from many of you, including you, obviously
Tom,I looked back at the original recipe, and yes, it is Cerignola olives
That's a good idea. Never thought of that.
I don't like her recipe. the olives and artichoke hearts are superfluous. garlic, white wine, chicken broth, lemon juice and capers.
that looks right to me Jimmy. Simple dish. We like polenta with this and other "saucy' dishes like marsala & mushrooms. Soaks up the sauce nicely. Usually add a little fresh rosemary to it.
I guess you'd know your fish :) I've made similar recipes with cod, branzino. A couple add diced tomatoes. A couple leave out the citrus. Olives and capers seem to be the constant.
Also a big fan of veal saltimboca, marsala, and of course parm. Even a basic schnitzel. Saw a recipe recently for veal Orloff which I’m planning to try.