Alligator Piccata
Alligator Recipe
1Setup & Prepare
Cultural Context
This Italian-inspired preparation demonstrates alligator's versatility in classic European preparations. The technique treats alligator like veal, showcasing how traditional European methods can elevate American ingredients into sophisticated cuisine that bridges cultures through thoughtful cooking.
2Ingredients
Shopping List
3Cooking Instructions
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Dredging: Coat alligator pieces in seasoned flour.
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Pan Heating: Heat butter and oil in a skillet.
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Cooking: Cook alligator until golden on both sides.
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Sauce Building: Add lemon juice and capers to the pan.
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Butter Finish: Swirl in cold butter for richness.
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Final Touch: Garnish with fresh parsley.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Pound fillets evenly for consistent cooking
- Don't overcook - alligator becomes tough quickly
- The butter finish creates a proper emulsion sauce
Wine Pairing
A crisp Pinot Grigio or Sancerre provides the acidity to complement the lemon-caper sauce while highlighting the delicate alligator.
Nutrition Facts
Per serving: 285 calories, 35g protein, 12g fat, 8g carbohydrates. Elegant Italian preparation with lean protein.
