Yes, you can make Chicken, veal, or fish pincante…
Its best with a mild fish.
1/2 cup flour
1 lb. boneless, skinless fish filets, white fish, bass, sole…
3 Tablespoons butter
1 teaspoon olive oil
1 Tablespoon capers
1/4 cup lemon juice
1 Tablespoon chopped parsley
1 small lemon, thinly sliced
Put flour in a shallow bowl. Lightly coat the fish, shaking off excess.
In a large skillet, melt 2 Tablespoons butter with 1 teaspoon olive oil.
When hot, add fish and cook 2 minutes or until bottom is golden.
Turn fish. Top with capers. Cook 2 more minutes.
Place fish on a plate and tent with foil to keep warm.
Add last Tablespoon butter to pan. Cook until starting to brown.
Carefully add lemon juice.
Cook about 1 minute to thicken a bit.
Pour sauce over fish.
Top with lemon slices and parsley.