Ingredients
- 2 pounds Alligator—pounded thin into cutlets
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
- 1 1/2 cups chicken stock
- 1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
- Chopped parsley leaves, for garnish
- One box of linguine pasta
- Capers if you have any on hand
Directions
Pour the flour mixture on a plate, and season with salt and pepper. Dredge the cutlets in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add cutlets to skillet and brown on both sides. After the cutlets have been sautéed and removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Some folks might want to strain the liquid to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over high heat about 5 minutes. Pour sauce over the alligator. Garnish with sliced lemons and serve. (I serve over pasta).
