This is a basic method for sautéing poultry, pork, and veal cutlets, called scaloppine. Chefs vary ingredients to produce an array of pan sauces. Piccata refers to the piquant taste derived from lemon and capers.
The scaloppine are floured, then sautéed in oil that has been flavored with garlic. A quick pan sauce is made by deglazing the pan, first with white wine and then with stock, and finishing the sauce with capers, parsley, and lemon. Flour serves to encourage the chick