Veal Or Chicken Picotta Recipe

1. 1

   Roll chicken or possibly veal in plain flour, lightly, shake off excess flour.

2. 2

   In oil, saute/fry meat.

3. 3

   Remove meat and place on paper towels or possibly napkins.

4. 4

   In separate pan, heat on medium to medium-low chicken stock, chablis, lemon juice, and mushrooms.

5. 5

   Simmer 2 min.

6. 6

   Add in meat.

7. 7

   Immediately, roll the soft butter in flour, shake off excess flour and put in liquid and meat mix till sauce thickens (about 2-3 min).

8. 8

   Serve on plates 180 degrees.

9. 9

   Note: Garnish with a few slices of lemon.

10. 10

    Serve with fettuccine or possibly other cream pasta and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.