How to make it

  • 1. Season the escalopes with salt and pepper. Cook them in oil and in butter at high heat. 1 minute per side should be enough. Reserve
  • 2. In the same pan, reduce the wine, until there is only 1/4 of the original quantity of liquid. Add the stock and then let it reduce until 1/2. Add some chopped capers and then whole capers and the lemon juice.
  • 3. Throw the escalopes back in the pan, to heat them at least 1 minute. Adjust the seasoning and top with parsley.
  • 4. Enjoy, rate comment and SUBSCRIBE !

People Who Like This Dish 2
Reviews & Comments 5

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  • elgourmand 7 years ago
    Now I know what to do with the lemons I "borrowed" from that terrace in Positano. Great post. RJ
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  • ttaaccoo 7 years ago
    Bon voyage, William! cuando viaje otra vez a italy!!

    Thank you for the recipe!!
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  • borinda 7 years ago
    Positano + a great meal. Life doesn't get much better.
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  • pleclare 8 years ago
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  • MistressMaddie 8 years ago
    sounds delish! ty
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