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Creamy Lemon Piccata
Creamy Lemon Piccata
Serves
SERVES
4
Preparation
PREPARATION
10 min
Cooking
COOKING
20 min
Ingredients

  • K&N's TenderBrest - 4 fillets
  • K&N's Stok - 1 cube
  • Salt - to taste
  • Crushed Black Pepper – to taste
  • Plain Flour – ½ cup
  • Parmesan Cheese – 1 cup; grated
  • Oil – 5 tbsp
  • Butter – 1 tbsp
  • Garlic – 1 tsp; finely chopped
  • Water – 1¼ cup
  • Cream – ½ cup
  • Lemon Juice – 1 tbsp
  • Black Pepper Powder – ½ tsp
  • White Pepper Powder – to taste
  • Mixed Herbs – ¼ tsp
  • Cornflour – 1 tsp; mixed in ½ cup water
  • Lemon – 6 slices
Method

Thaw K&N's TenderBrest as per instructions on pack and season with salt and black pepper.

In a separate bowl mix plain flour and ½ cup parmesan cheese. Coat each TenderBrest fillets in flour mix.

Heat 3 tbsp oil in a pan and add butter to melt. Shallow fry coated TenderBrest fillets and set aside.

In a separate pan heat remaining oil to sauté garlic; add water and K&N's Stok. Stir to dissolve cube and mix cream. Add salt, parmesan cheese, lemon juice, black pepper powder, white pepper, mixed herbs, and cornflour.

Stir well to mix, and cook till sauce slightly thickens.

Add fried TenderBrest fillets to sauce and mix. Add lemon slices and cook on low heat for 5 minutes.

Garnish and serve warm with pasta or rice.

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Preparation:
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Ingredients

    Method


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