Sole Piccata (or chicken or veal)

By criscrossqz

I used to make this all the time, when Beth and Heather were little. I prefer Petrale sole for it (rather than Dover). You could also use pounded, thin veal or chicken cutlets

Ingredients

• 1-1/4 lb sole fillets (Petrale is best) ~ or veal filets
• salt … freshly ground pepper
• flour for dredging
• 1/4 cup extra virgin olive oil
• 2 TB butter
• 1 TB minced shallots (or 1 TB finely minced white onion)
• 1-2 tsp crushed garlic
• 1/2 cup white wine
• 2-3 TB capers (I like lots of capers)
• 2 TB lemon juice
• 1 TB fresh chopped parsley
• sprigs of parsley ~ lemon slices (to garnish)

Preparation

Step 1

Lightly season fillets with salt and pepper; lightly dredge in flour. In large skillet, heat the olive oil over moderately high heat (be careful not to burn it) ~ Add fillets in batches (don’t crowd the pan). Lightly brown on one side; turn over and lightly brown the other side. Keep warm while finishing fillets & doing sauce ~ don’t stack the fillets (I put on a cookie sheet in lowest setting on oven). … In same skillet, heat the butter & add shallots and garlic. Saute until golden, then deglaze pan with wine (scraping up all bits). Add capers, lemon juice, a little more pepper, chopped parsley and heat through (reducing slightly). Pour sauce over the fish and garnish.