Wednesday 29 October
The real thing, de emese zach,** as we say in Italian. Dredged in flour (salt and pepper), fried in butter and oil (OK so not so kosher), then deglazed with a touch of wine, a squeeze of lemon, and salty capers. On the side, smashed potatoes with lots of chives.
* One -l-, two -pp-'s. Nothing to do with scallops. And it's feminine, so very tender and feminine. Not only that but scaloppine (spelled however in American) piccata winds up as a entrée in the Department of Redundancy Department's menu, since a piccata ("poked with a pike") is just a smaller, thicker, and slightly scrappier piece of veal (etc.) than the noble scaloppa, scaloppine.
**Don’t talk to me about spelling or transliteration or I'll give you such a zetz!
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