1Setup & Prepare
About This Recipe
Italian-style nilgai cutlets in lemon-caper butter sauce—bright, elegant, restaurant-quality.
Cultural Context
(130 words) Piccata, the Italian preparation of thin cutlets in lemon-caper sauce, represents quick cooking that delivers restaurant-quality results. While traditionally made with veal or chicken, the technique works beautifully with any tender protein. Nilgai adapts perfectly to piccata—the tender backstrap or loin pounds thin, cooks quickly, and pairs beautifully with bright lemon-butter sauce. This preparation has gained popularity among chefs exploring wild game in classic preparations. The dish demonstrates nilgai's versatility and beef-veal-like qualities. Nilgai piccata proves exotic game can achieve fine dining elegance through simple technique and quality ingredients. The combination of crispy cutlets, tangy sauce, and fresh parsley creates sophisticated weeknight dinner or elegant dinner party entrée that showcases wild game's potential.
2Ingredients
Shopping List
3Cooking Instructions
- Place nilgai medallions between plastic wrap and pound to ÂĽ-inch thickness.
- Season cutlets with salt and white pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat.
- Cook cutlets for 2-3 minutes per side until golden brown and just cooked through. Remove to warm plate.
- Add garlic to pan and cook 30 seconds.
- Add wine and simmer for 3 minutes, scraping up browned bits.
- Add chicken stock and lemon juice. Simmer for 5 minutes until reduced by half.
- Remove from heat and swirl in remaining butter. Add capers.
- Return cutlets to pan briefly to coat with sauce and rewarm.
- Serve immediately over angel hair pasta with sauce spooned over. Garnish with fresh parsley and steamed asparagus.
4Chef's Notes & Pairings
Chef's Notes
- Uniform thickness ensures even cooking—pound carefully.
- Don't overcook—thin cutlets cook very quickly.
- Deglazing with wine captures all flavorful browned bits.
- Adding butter off-heat prevents sauce from breaking.
- Capers add essential salty-briny note—don't omit.
Wine Pairing
Pinot Grigio or Vermentino – Crisp Italian whites complement lemon-caper sauce perfectly.
Nutrition Facts
(per serving) Calories: 425 | Protein: 48g | Fat: 20g | Carbohydrates: 12g | Iron: 5.8mg
