Piccata al Limone - Italian Recipe

Piccata al Limone

🌍 Italian, Milan/National Difficulty: ●●●○○

Thin escalopes dusted in flour and pan-fried, then finished with lemon juice and butter. The flour coating must be light — just enough to give the surface something to grip. Deglaze the pan with lemon juice while the butter is still foaming.

Ingredients

• 4 veal or chicken escalopes
• Flour
• 50g butter
• 150ml white wine
• 1 lemon, juice
• Capers, parsley

Method

1. Step 1 — Flour and sear escalopes in butter.
2. Deglazing — Deglaze with wine; add lemon juice.
3. Adding — Add capers; reduce sauce. Garnish with parsley.

Tags: veal or chicken escalopes, flour, butter, white wine, lemon · Source: Brittani's Almanac