Serves: 2





½ pound pork. veal or chicken cutlets, cut horizontally into 1/4” thick slices


¼ cup flour


Salt and freshly ground black pepper


4 tablespoons clarified butter, divided in tablespoons


1 tablespoon olive oil, divided in ½ tablespoons


2 tablespoon butter, divided and kept very cold, but not frozen


½ cup white wine


1 cup chicken stock


¼ cup capers, rinsed in a strainer under cold water


Grated zest from one lemon


4 tablespoons fresh lemon juice


1 lemon, sliced thinly and pits removed






2 tablespoons Italian flat leaf parsley chiffonade





Slice the meat to ¼ inch thick. Place between two pieces of parchment paper. Pound until 1/8” thick.


Mix the flour, salt and black pepper on a plate.


Dredge each piece of meat, until evenly coated on both sides, in the flour mixture.


Heat a large cast iron skillet on medium.


Melt 1 tablespoon of clarified butter. in the skillet.  Add ½ tablespoon olive oil.


Place dredged meat in the skillet. The pieces of meat should not touch. Fry until golden brown on each side. Remove from the pan and reserve. Leave butter and oil in pan.



Chef’s note: The meat is pounded until it is very thin and will therefore cook very quickly. The first side will take approximately 3 minutes and the second side about 2 minutes. Do not overcook or it will be tough.



Add 1 tablespoon of clarified butter and the remaining ½ tablespoon of oil to the skillet.


Fry any remaining meat and reserve with the rest of the fried meat.


Melt 2 tablespoons of clarified butter in a clean skillet. Do not brown.



Whisk in 1 tablespoon of the dredging flour to the butter. Cook the flour until golden. Do not brown.



Chef’s Note:  This is a blonde roux.



Whisk in the wine and continue whisking until sauce thickens.


Add the chicken stock and continue whisking until sauce thickens.


Add 2 tablespoons of the lemon juice and zest.


Bring sauce to a boil.


Add the remaining tablespoon of butter and whisk until the sauce thickens.


Add lemon slices. Simmer in the sauce until the rinds become translucent.


Add capers.




Chef’s Note: Taste the sauce and add the remaining lemon juice by teaspoonful until the desired taste is achieved.




Add the fried meat back into the sauce. Simmer until heated through.


Plate meat.


Arrange cooked lemon slices over meat. 


Pour sauce over the top and garnish with parsley.