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Chicken/Turkey/Veal Piccatta (M, TNT)
Source: Lidia's Italian American Kitchen
Serves: 4

2 lemons
4 servings veal, chicken, or turkey
Freshly ground black pepper
All-purpose flour
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted margarine
2 cloves garlic, peeled
10 large green olives, cutaway from the pit in wide strips (about 1/2 cup)
1/4 cup small capers in brine, drained
1/4 cup white wine
1 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons fresh Italian parsley, chopped

Squeeze the juice from 1-1/2 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 scallopini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat three tablespoons of the olive oil and two tablespoons of the margarine in a wide, heavy skillet over medium heat until the margarine is foaming. Add as many of the scallopini 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 scallopini.

Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour the remaining 3 tablespoons of olive oil and add the remaining 4 tablespoons margarine, 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 olives and capers in 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, bring to a boil, and cook until slightly syrupy, about 4 minutes. Add the reserved lemon juice, to taste.

Return the scallopini 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 scallopini among warm plates. spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopini with the reserved lemon slices.

Poster's Notes:
I used 12 skinless boneless chicken breasts. For the olives, preferably Cerignola.

Made this last night for my investment group dinner to rave reviews. I am always looking for a new chicken recipe. It may be made ahead as I made this on Sunday for Monday night.

Cerignolas are large green olives, each the size of a plump almond, with a very nutty buttery flavor. They are usually kept in brine. If you cannot find them, other brined green olives will do. But use the ones with the pits, which you will remove. they have more flavor. (I needed to make sure that they were kosher so I used an olive called Giant).

Posted by Omi Cantor

Nutritional Info Per Serving: N/A