Gunner46
Well-known member
Made with any white meat. A delicate dish that is easily over done.
Open a bottle of white wine and sample.
Use 3-4 oz of white meat per person.
Re-check wine.
Take each piece and hammer, pound, squash down to no more than 1/4 inch. Flour well, salt & pepper to taste, and then lightly flash brown each side in butter ( Butter ! Not an oil substitute) LDon't discard dripping and scrapings if more than one use of skillet is required.
Re-check wine, it goes bad fast.
When all pieces are browned reduce heat, then add 1/4 stick of butter, 1 /4 cup of white wine, 1 slice of lemon, and 3 capors per serving of meat. This should just be slow bubble. Cover and wait until sauce thickens to a cream.
Re-check wine.
Serve over any pasta.
Open a bottle of white wine and sample.
Use 3-4 oz of white meat per person.
Re-check wine.
Take each piece and hammer, pound, squash down to no more than 1/4 inch. Flour well, salt & pepper to taste, and then lightly flash brown each side in butter ( Butter ! Not an oil substitute) LDon't discard dripping and scrapings if more than one use of skillet is required.
Re-check wine, it goes bad fast.
When all pieces are browned reduce heat, then add 1/4 stick of butter, 1 /4 cup of white wine, 1 slice of lemon, and 3 capors per serving of meat. This should just be slow bubble. Cover and wait until sauce thickens to a cream.
Re-check wine.
Serve over any pasta.
