scallopini picatta

scallopini picatta

yield: 4 servings

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scallopini picatta

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  • 1 tspvegetable oil
  • 2 piecesgardein chick'n scallopini
  • 1/2 cupwhite wine
  • 1/2 cupvegetable stock
  • 2 tblspcapers
  • 1 tblspbutter (vegan option available
  • 1 tblsplemon juice

scallopini picatta


Prepare medium high heat nonstick pan with 1 tsp of vegetable oil.

Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Remove scallopini from pan and set aside.

Add white wine, stock, and capers to pan. Reduce by half. Turn off heat, whisk in butter, and add lemon juice.

Return scallopini to pan and coat with sauce.