Randall Lineback Scallopine Piccata
Ingredients
1 lb Randall Lineback Cube Steaks
2 eggs
4 Tbsp butter
Splash of Extra Virgin Olive Oil
Salt & pepper
1-2 cups Sifted all-purpose flour
1 Tbsp Capers
1 Lemon (juice from one half, slices from the other half)
½ cup White wine
1 Sprig of flat parsley
Preparation
1) Make an egg wash using 2 eggs and a splash of water. Whisk thoroughly.
2) Pat dry Cube Steaks and season with salt and pepper.
3) Tenderize each piece with a mallet, pounding each slice vigorously until thin.
4) Heat 4 Tbsp of butter and a splash of olive oil in a large skillet or saute pan over medium-high heat.
5) Place flour on a large plate or pie plate. One at a time, dredge each slice in flour, then dip in egg wash, then dredge in flour again. Shake off excess flour and place IMMEDIATELY in frying pan on medium-high (Do NOT process in one large batch—the flour will become lumpy).
6) Cook until golden brown for about 1 minute. Flip and cook for additional 1 minute.
7) Set aside individual slices when done on a plate lined with paper towel. You may need to replenish butter and oil in pan as necessary.
8) When all slices are cooked, add capers, lemon juice, and white wine to the pan and scrape pan leavings. Reduce for approximately 2 minutes.
9) Dip slices in sauce and plate with sauce poured on top
10) OR… you may place individual pieces on your favorite pasta and spoon the sauce on top with a garnish of flat parsley leaves and slices of 1/2 lemon.