It’s not your traditional chicken or veal piccata. Same technique as used in the original recipe of dredging in flour, then browning and adding capers and lemon. Here I used oyster mushrooms and it was very flavorful, and much like I remembered the traditional dish from years ago. By flattening the mushroom bunch with a cooking lid, it makes a very nice “cutlet”. The mushrooms already have their own nice flavor so it adds to this dish. The texture is very nice too. Great to serve with pasta, potatoes or rice.
Gently wash the mushrooms and chop off just the very end of the base holding them together. If they are large, you can separate them into individual pieces or into smaller clusters. Sprinkle them with the salt and pepper on both sides, then dredge into the flour, shaking off the excess flour. Add the butter and olive oil to a large saute pan or skillet on medium-high heat, then add the mushrooms, giving each piece some space to brown. Place a smaller cooking lid or a smaller bottom of another pan on top of the mushrooms to flatten them. Repeat on both sides until both sides are browned. Then transfer the mushrooms to a separate plate using tongs. Add the stock, lemon juice and capers to the pan and bring to a boil. Then add the mushrooms back into the pan, and simmer for another few minutes. Add the lemon zest and parsley and serve.