Perfect Piccata 1 pound thinly sliced chicken breast or veal cutlet ½ cup flour 2 tablespoons Natural Grapeseed Oil ¾ cup Piccata Sauce Salt and pepper Optional sliced lemon or butter Combine ½ cup of flour with salt and pepper. Dredge chicken or veal cutlets in the flour mixture. Heat Natural Grapeseed Oil in large sauté pan, starting with 1 tablespoon, using more if necessary. Saute each side until juice runs clear or until desired doneness. Add ¾ cup of Piccata Sauce to the pan allowing it to cover the chicken or veal and heat. Be sure to scrape up the bits and pieces on the bottom of the pan as it adds to the flavor. Transfer the chicken or veal with sauce to a covered serving dish. Serve warm with a garden salad with Balsamic Vinaigrette.
Posted on: Sat, 23 Nov 2013 02:11:54 +0000
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