Chicken Cutlet Piccata - Diva Farms


1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 chicken cutler about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons Diva Farm Garlic Butter
1 cup dry white wine
1/2 cup chicken stock
1 ts Diva Farm Minced Garlic or Sliced
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish


In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt
and pepper and stir to combine thoroughly. Quickly dredge the chicken cutlet
in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not
smoking. Add 1 1/2 tablespoons of the Diva Farm Garlic Butter and, working
quickly and in batches if necessary, cook the veal until golden brown on
both sides, about 1 minute per side. Transfer to a plate and set aside.
Deglaze the pan with wine and bring to a boil, scraping to remove any
browned bits from the bottom of the pan. When the wine has reduced by half,
add the chicken stock, Diva Farm minced Garlic or sliced, lemon juice and
capers and cook for 5 minutes, or until the sauce has thickened slightly.
Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of
butter and the chopped parsley. When the butter has melted, return the veal
scallops to the pan and cook until heated through and the sauce has
thickened, about 1 minute. Garnish with parsley sprigs and serve