Comfort food at its best. This Italian Chicken or Veal Piccatta meal is sure to please many.
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests or anytime. Have fun and Happy Cooking!
Pound 4 boneless skinless chicken breasts or veal cutlets until thin with a kitchen mallet. EASY HINT: put the cutlets between sheets of plastic wrap to keep surface and mallot clean.
Put 3 T. Olive Oil in a heavy frying pan and saute’ 2 cloves minced garlic until it begins to brown. Add 1 large chopped onion, saute’ until translucent. Add 4 chopped scallions and cook for 5 minutes. Remove from heat and set aside.
In a bowl, mix together 1/2 C flour and pepper to dredge cutlets in. Dredge cutlets in mixture.
In a large skillet, melt 3 T. butter and cook cutlets until lightly browned, about 5 minutes. Add the cooked onions/scallions mixture to the cutlets. Cook over medium heat.
Add 3 T. dry vermouth, and the juice of 2 lemons. Let it boil down to make a thick gravy.
Add 2 chicken boullion cubes and 1 1/2 C water and let it boil down a little more to make a nice gravy with 1/2 C Wondra Flour. Serve gravy over noodles.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!