Cutlets in Lemon Caper Sauce

Serves: 2
Total Calories: 460


12 ounces thinly sliced chicken cutlets
1/2 cup bread crumbs
1/4 cup olive oil
2 tablespoons capers
1/4 teaspoon minced garlic
2 tablespoons lemon juice


1. Place the breadcrumbs in a pie plate or shallow bowl. Press each cutlet into the crumbs and coat well.
2. Heat the oil in a large frying pan over medium-high heat. Add the capers and garlic, then add the cutlets. Cook 3 minutes or until the bottom of the cutlets are golden. Turn over and cook 2 minutes, or until no longer pink inside when cut with a knife. Transfer to a platter.
3. Reduce the heat to low and allow the pan to cool a bit. Add the lemon juice and stir with the seasoned bits of food and juices that are left in the pan to make a sauce.
4. Spoon the sauce over the cutlets and serve hot.

Making Cutlets
Cutlets are simply boneless, skinless chicken breasts that have been sliced and/or pounded to a uniform thickness (typically, less than 1/2-inch thick). Although you can buy cutlets from the butcher or most grocery stores, you can also make them yourself. Simply take a boneless chicken breast and cut it horizontally into two or three slices. Voila! You have just made cutlets! To make them thinner, place the slices between two pieces of wax paper and pound them with a rubber mallet.

Nutritional Facts:

Serves: 2
Total Calories: 460
Calories from Fat: 270

This Cutlets in Lemon Caper Sauce recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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