Louisiana Alligator Tenderloin Scaloppini with Lemon-Caper Sauce

Courtesy Louisiana Seafood

Tenderized alligator scaloppini served with lemon-caper sauce.
Servings: 8


2 lb Louisiana Alligator Tenderloin, cut into ¼-inch-thick slices, 2 oz. each
1 Tbsp Paprika
1 tsp Cayenne
2 tsp Thyme, dried
2 tsp Oregano, dried
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 tsp White pepper, ground
2 tsp Black pepper, ground
1 1/2 Tbsp Salt
1 cup Flour
3/4 cup Canola oil, divided
1/2 cup White wine
1 1/2 cups Chicken stock
3 Tbsp Lemon juice
1/4 cup Capers, chopped
1/2 lb Butter, unsalted, 1/2-inch cubes
1/4 cup Parsley, chopped
Salt, to taste
Pepper, to taste


Combine paprika, cayenne, thyme, oregano, garlic powder, onion powder, white pepper, 2 tsp. black pepper and 1½ Tbsp. salt. Set aside.
Place 1 piece of Louisiana Alligator Tenderloin between 2 pieces of plastic wrap.
Pound with mallet to tenderize. Repeat with remaining pieces.
Season scaloppini on both sides with spice mixture. Dredge in flour and shake off excess flour.
Heat 2 Tbsp. canola oil in large skillet over medium-high heat.
When oil begins to shimmer, add 4 scaloppini.
Cook until edges start to brown (about 2-3 minutes), flip over to cook other side for additional 2-3 minutes and then remove from pan.
Reserve cooked scaloppini warm and repeat cooking process with remaining pieces.
Add white wine and chicken stock to deglaze pan and simmer until volume is reduced by a third.
Return scaloppini to pan, cover and simmer for additional 8-10 minutes.
Remove scaloppini to large plate and reserve warm.
Add lemon juice, capers and butter to pan, whisking until butter melts. Season to taste with salt and pepper.
Return scaloppini to pan and coat with sauce.
Serve scaloppini with lemon caper sauce spooned over top.

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