Scallopini with White Wine and Capers

photo from Foodie Lawyer

Scallopini with White Wine and Capers

Serves 4

4 slices of veal, chicken, turkey, pork loin or beef cut scallopini style (You choose the protein you prefer. Ask your butcher to slice it for you if you like.)
flour, enough to dredge the meat in
2 T of butter
olive oil
3-4 cherry tomatoes, cut in half (optional)
2 T white wine
2 T chicken stock
pinch of fresh chopped herbs (whatever you have around: parsley, marjoram, oregano or sage)
spoonful of capers or olives
salt & pepper

Place your slices of meat between two sheets of plastic wrap or parchment paper and gently pound until they are thin and even.

Dredge them in flour.

In a frying pan on medium high heat, add a pad of butter with a bit of olive oil. When the pan is good and hot, add in your slices of meat. Saute for a minute or so on each side and season with salt and pepper. NOTE: The cooking time will depend on the type of meat you use - thin slices of veal will cook faster than chicken or turkey.

Once the meat is cooked, remove it from the pan and place on the side on a warm serving platter.

Reduce the heat of the frying pan to low. Deglaze with white wine. Once most of the white wine is evaporated add in your capers and tomatoes, then raise the heat a bit. Saute the capers and tomatoes for 20-30 seconds.

Add in your chicken stock and reduce for just a moment and then shut off the heat. Check your seasoning. Toss in the herbs and swirl in a pad of butter. Once the butter has melted, check your seasonings one last time and pour over the meat. Serve immediately.