Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.
Category: Main Dish
Cuisine: not set
2 large lemons
1 1/2 lbs chicken cutlets or 1 1/2 lbs turkey cutlets o
fresh ground pepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter softened
2 tablespoons minced fresh parsley leaves
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