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VEAL OR CHICKEN PICCATA
WITH GARLIC-OIL CAPELLINI
This recipe is from the California Culinary Academy. I couldn't tinker with it much---it's really yummy just as it is. This is quick and easy---perfect for a weeknight supper. Be sure to have all your ingredients ready to go---the veal cooks very quickly.
Serves 4

1 pound veal scallops -- trimmed and pounded thin *
Kosher salt and fresh ground black pepper
1/2 cup all-purpose flour
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon capers -- drained
2 tablespoons minced fresh parsley
Lemon slices for garnish

Warm a serving dish in low oven or microwave. Season both sides of veal scallops lightly with salt and pepper. Spread flour in a plate. In a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant. Dip both sides of the veal in the flour, shaking off excess. Add veal to the hot fat in a sisngle layer, 2-3 at a time, and brown lightly on both sides, about 1 minute per side (you may have to work in several batches. to keep them uncrowded). Remove immediately to warmed serving dish; tent with foil to keep warm.

After all the veal is cooked, pour fat out of skillet. Hold the pan away from the heat and add lemon juice, scraping up browned bits. Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley. Return veal to the sauce and warm briefly over medium heat, turning veal in sauce to coat. Return veal and sauce to serving platter or individual serv ing plates, garnish with remaining 1 tablespoon parsley and lemon slices. Serve immediately with Garlic-Oil Capellini or other pasta or side dish of choice.

* To prepare with chicken instead of veal, pound boneless skinless chicken breasts to about 1/4-inch thickness. Cook as for the veal, except 1 minutes longer per side.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved