chicken or veal picatta

1. 1

   heat olive oil and 1 tablespoon butter in saucepan.

2. 2

   season cutlets with salt and pepper.

3. 3

   dip each in flour and shake off excess.

4. 4

   saute until golden on each side.

5. 5

   remove cutlets to a plate.

6. 6

   pour off most of the pan drippings, leaving only a thin film.

7. 7

   add broth and wine and boil briskly for 2 minutes, scraping up brown bits.

8. 8

   return cutlets to pan and arrange lemon slices over top.

9. 9

   cover and simmer on low 10-15 minutes, or until tender.

10. 10

    transfer cutlets to a heated platter and surround with lemon slices.

11. 11

    add capers, if using, to pan and boil briskly until reduced to a syrupy glaze.

12. 12

    swirl in remaining tablespoon soft butter and lemon juice.

13. 13

    pour over cutlets.

No additional tips available.