Thursday, September 29, 2011

Scallopini Picatta

At one glance you would think that this is chicken...well, you are wrong.  This is the Gardein product that I got from Whole Foods. I just love this product, its tender and takes on any flavoring you add.  Feels like you are eating the real thing.

Source:  The Conscious Cook


2 pcs Gardein chick'n scallopini
6 tbsp unbleached flour for dredging
8 tbsp  butter
6 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup vegetable stock
3 tbsp brined capers (rinse off to remove excess salt)
1/2 tsp chopped garlic
1/2 tsp chopped shallots
1 tbps fresh parsley,  chopped
sea salt and freshly ground black pepper


  • Season the gardein scallopini with salt and pepper. Dredge scallopini in flour and shake off a large 12 inch saut√© pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.
  • When butter and oil start to sizzle, add 2 pieces of scallopini and cook for 3 minutes.when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.
  • Reduce heat to medium-low and add the  lemon juice, stock, garlic, shallots and capers and return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.  Check seasoning - if too bitter, add a pinch of sugar.  Return scallopini to the pan and simmer for 3-5 minutes. 
  • Remove scallopini from the pan to a platter. Add remaining 3 tablespoons of  butter to the pan and whisk vigorously. 
  • Pour sauce over scallopini and garnish with fresh chopped parsley.

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