Flounder Piccata with Spinach

Tender, flaky fish and a bit of a crust from dredging in flour and tender make a beautiful texture contrast, while smooth, creamy butter and piquant capers create a flavor contrast to match in this classic preparation. Chicken or veal scaloppini are the traditional meats used in piccata, and they can be substituted in this recipe, but any flaky white fish matches excellently with its bright flavors too.

View Recipe: Flounder Piccata with Spinach