Chicken or Veal Piccata

Chicken or Veal Piccata
Serves 4

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, Diced Tomatoes, Sauteed or Roasted Mushrooms

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, cover and simmer for 15-20 minutes or until cooked through.  Shake occasionally while cooking.

Serve over your favorite cooked pasta!