Steps

1. Wash and core peppers then cut pepper into medallion size pieces, dredge in seasoned flour. The flour will only stick to one side.
2. In a large skillet, heat the oil over medium heat.
3. Add the medallions, and cook until nicely browned, approximately 3 minutes per side.
4. Transfer the medallions to a baking sheet and keep warm in the oven while you make the sauce.
5. To the same skillet, add the vegetable stock and fresh lemon.
6. Season with salt and pepper to taste.
7. Simmer until the liquid is reduced by a third.
8. Add in the butter, stirring until melted.
9. Transfer the medallions to dinner plates and drizzle with the sauce.
10. Garnish with parsley and serve immediately.

Chef’s Tip: You can make this recipe into a primavera piccata by adding your favorite vegetables and following the same process.