Gardein Scallopini Piccata

scallopini picatta

gardein
1 pkg	chick'n scallopini

other ingredients
to taste	sea salt and freshly ground black pepper
2 cups	unbleached flour for dredging
8 tbl.	earth balance soy butter
6 tbl.	extra virgin olive oil
1/3 cup	fresh lemon juice
1/2 cup	vegan chicken stock or vegetable stock
1/2 cup	dry white wine
1/4 cup	brined capers (rinse off to remove excess salt)
1/2 teaspoon	chopped garlic
1/2 teaspoon	chopped shallots
1/3	fresh parsley chopped

season the gardein scallopini with salt and pepper. dredge scallopini in flour and shake off excess.

in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.

when soy butter and oil start to sizzle, add 3 pieces of scallopini and cook for 3 minutes.

when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.

melt 2 more tablespoons of soy butter and add another 2 tablespoons of oil, when soy butter and oil start to sizzle, add the other 3 pieces of scallopini and brown both sides as done before.

add the other 3 pieces to the plate and remove pan from the heat.

reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.

return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.

check seasoning - if too bitter, add a pinch of sugar.

return scallopini to the pan and simmer for 3-5 minutes.

remove scallopini from the pan to a platter.

add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.

pour sauce over scallopini and garnish with fresh chopped parsley

serve with wilted spinach or braised escarole