4 Chicken Breasts or Thighs (pounded out to ~1/2 inch thickness OR thin filets) or Veal Cutlets
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper
1 Jar Cannizzaro Piccata Sauce
1 lb of your favorite Pasta, Cooked
Garnish with Lemon Slices & Fresh Chopped Parsley
– Optional Additions – Artichoke Heart Quarters, Cherry or Diced Tomatoes, Cherry Tomatoes, Sauteed or Roasted Mushrooms, Fresh Spinach
Sprinkle Salt & Pepper on both sides of your chicken or veal cutlets. In a large saute pan, heat oil. When oil starts to ripple, place meat in and leave undisturbed for 2-3 minutes. Give a little shake to loosen from the pan and flip to brown on both sides. Add Cannizzaro Piccata sauce and any other additions you may want, simmer for 5 minutes or until cooked through. Shake occasionally while cooking.
Serve over your favorite cooked pasta!