All About Food
February 8, 2016
Piccata means a thin slice of meat usually butterflied, seared and served in sauce.
3 tbsp. vegetable oil
1/4 cup flour
2 tbsp. unsalted butter
2 to 4 sole filets
1/4 cup white wine
2 tbsp. lemon juice
1/4 cup chicken broth
2 tbsp. capers
1Season flour with salt and pepper and dredge the filets.
2Heat oil in the pan and add fillets, let sit for 2-3 min each side only turning once.
3Remove filets from pan and move to side plate.
4Drain oil from pan and return to heat and add butter.
5Once butter is melted add the filets back to the pan and add wine, bring to a boil.
6After brining to a boil add lemon juice, chicken stock and capers, bring to a boil let it simmer for about 3 minuets.
7Remove filets to plates and spoon sauce over them and serve.
Author of the image: Diádoco
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