Chick’n Picatta

For this dish, I use the Gardein frozen “lightly seasoned Chick’n Scallopini”.  There are 4 little cutlets to a package.  Figure 2 cutlets per person.  This recipe serves 4.

Ingredients

• 2 pkgs Gardein frozen chick’n scallopini (8 pieces)

• Flour for dusting the scallopini cutlets

• Juice from 1 lemon

• 1 cup white wine (use a wine that’s more fruity so there’s a little sweetness)

• 4 T vegan butter (Miyokos)

• 3 Tbs capers

• 1 T flour (to thicken gravy)

• Salt & pepper to taste

Instructions

1. Dust cutlets in flour and fry in skillet (melt some extra butter to fry in) according to package directions. 

2. When the cutlets are done, set aside.  Deglaze pan with white wine.  Add capers.  

3. Reduce sauce by about ½.  Add butter, lemon juice, and flour.  Let sauce thicken for a couple of minutes. 

4. Put chick’n back in pan and cover both sides. This can keep this warm in the oven ahead of dinner time. 

*John recommends a little garlic, handcut in tiny slices, not minced.  I’d cook the garlic for a minute before deglazing the pan.  I would start with 2 cloves of garlic for this recipe.