This recipe comes from Lidia Bastianich and it’s Northern Italian. She is one of my favorite chefs. I have two of her cookbooks and this comes from Lidia’s Italian American Kitchen. I have made it several times and it’s always delicious. Chicken Piccata is usually not made with olives but I think the olives give it a great flavor. I also served mine over asparagus but you could certainly use another vegetable, if you prefer. To see how I made my Scallopine in a lemon caper sauce, keep on reading.