“Based on a recipe from "Cuisine at Home" magazine.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. To make cutlets, trim off tenderloins, cut each breast half in two, and pound gently until uniformly 1/4" thick.
  2. Season cutlets with salt and pepper, then dust with flour, shaking off the excess.
  3. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
  4. Saute cutlets for 2-3 minutes on one side. Flip the cutlets over and saute the other side 1 to 2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
  5. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
  6. Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to the warm plate.
  7. Add butter and lemon slices to sauce. Once butter melts, pour sauce over cutlets.
  8. Garnish with chopped fresh parsley and serve.

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