February 8, 2016
Piccata means a thin slice of meat usually butterflied, seared and served in sauce.
Season flour with salt and pepper and dredge the filets.
Heat oil in the pan and add fillets, let sit for 2-3 min each side only turning once.
Remove filets from pan and move to side plate.
Drain oil from pan and return to heat and add butter.
Once butter is melted add the filets back to the pan and add wine, bring to a boil.
After brining to a boil add lemon juice, chicken stock and capers, bring to a boil let it simmer for about 3 minuets.
Remove filets to plates and spoon sauce over them and serve.
Author of the image: Diádoco