By Helen Chin Lui of The Healing Place in Medfield, MA
Cooking Time: 30 minutes
Serves 4 people with normal appetite or 2 teenage boys
1 lb of either thinly sliced chicken breast, veal or pork
1 or 2 eggs
1/2 cup of rice flour
seasoned with salt and pepper
2 freshly squeezed lemon juice (do not use the bottle stuff.)
1 thinly sliced lemon
1/2 – 2/3 cup of either carton orange juice or better yet, freshly squeezed
salt and pepper to taste
1/2 cup of good white wine
1/2 stick of cold butter (or use butter substitute)
olive oil to continuously coat pan to cook meat
Meat PreparationPound meat slides between 2 pieces of plastic (storage food bag is good) with a meat pounder until thin (NOT paper thin which you can see through.) Set aside.
Have 3 bowls ready
First bowl: Place flour seasoned with salt and pepper. Set aside.
Second bowl: Beat eggs with 2 tablespoons of water. Set aside
Third bowl: Combine wine, lemon and orange juices. Set aside.
Directions: Heat large frying pan with enough olive oil to cover bottom. Dip meat in eggs and then dredge in flour. Shake off excess flour. Cook on both sides until golden brown. When edges turn lightly brown, gently flip over. If flipped prematurity, the coating will stick to the pan and not to the meat. Move cooked slices to another dish, cover, and set aside. Continue to oil the pan and cook remaining meat slices. Once all the meat slices are cooked, now make the sauce. Do not clean pan.
Heat the frying pan until almost smoking. Don’t let the bottom burn. With caution, Lid pan partially (cover half way,) tilt the pan away from you, pour the juice mixture. There will be a lot of sizzle and smoke. Add sliced lemon. Cook until sauce reduces slightly and thicken. Add cold butter.(Butter MUST be cold in order to thicken the sauce.) Once sauce thickens, replace meat slices back in the sauce, if possible, in a single layer and coat the meat with sauce. Plate meat and pour sauce on top.
Serve with rice pilaf, salad and a vegetable.