Bill Hogan/Chicago Tribune
Scaloppine in lemon sauce
Prep: 20 minutes
Cook: 20 minutes
Note: Adapted from "Lidia's Italy in America," by Lidia Matticchio Bastianich (Alfred A. Knopf, $35). The original recipe calls for veal but also suggests less pricey turkey or chicken cutlets.
4 slices turkey or chicken cutlets, about 3/4 pound
1/4 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed, peeled
1/2 lemon, with rind, thinly sliced
1/4 cup pitted green olives, cut into strips
2 tablespoons tiny capers, drained
1/2 cup white wine
2 tablespoons lemon juice
1 1/2 tablespoons chopped Italian parsley
1. Pound meat slices between pieces of waxed paper to an even 1/4-inch thickness. Season with salt. Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Spread flour on a plate; lightly dredge meat in flour, tapping off excess. Lay slices, in batches, in skillet so pieces don't touch. Cook until edges caramelize, 1-2 minutes. Turn to caramelize other side; transfer to a plate. Repeat with remaining slices.
2. Increase heat to high. Add garlic and lemon slices to skillet; turn lemon to caramelize both sides. Add olives and capers; let sizzle 1 minute. Pour in wine and lemon juice. Heat sauce to a boil. Add 1/2 cup hot water. Boil sauce until reduced by half. Whisk in remaining 2 tablespoons butter in pieces. Reduce heat to a simmer. Return meat slices to pan. Simmer to heat through; do not overcook. Arrange meat on a warm platter. Stir parsley into sauce; pour sauce over meat.