I’ve written about SCALLOPINI so much already but it’s sooo good. Certainly worth the repetition. This version offers up a savory treat. It’s light and you can personalize it anyway you choose. I added beech mushroom for my little twist.
Start a piccata with that handy SCALLOPINI cutlet.
Dredge the cutlets in seasoned GF flour, cup for cup brand my choice.
Fry cutlets in olive oil and butter then set aside. Toss in beech mushrooms and capers, cook a few minutes. Squeeze in half a lemon. Deglaze pan by adding 1 1/2 cups white wine and 1/2 cup low fodmap chicken stock. Simmer several minutes all the while scraping all the bits at bottom of pan. Add 2 tablespoons butter. Season again with sea salt and pepper to taste. Place cutlets back into sauce along with some fresh parsley. Now just simmer An addition 5 minutes making sure to coat each piece of meat with sauce.
Any type of meat will do but veal lends a tender tastey luxurious touch to this dish. For those of you who are offended to eat veal or any meat just opt to use zucchini or eggplant. My daughter is vegan, I’m celiac so I certainly respect everyone’s viewpoints and dietary choices. Please respect mine.
When making home soups freeze some of that broth/stock for recipes. This way you can have a low fodmap choice on hand. My chicken stock is made with bones, carrots, parsley, lemon wedges, celery and one garlic clove, (omit garlic if you are too sensitive). Season generously. Cook at least two hours then cool and stain. Saves like a charm for several months in the freezer.
Gently rinse capers to remove the extra salty taste.
Live, eat, share, gluten-free and fodmapish.