2 tablespoons olive oil
1 tablespoon flour (yu can use some of the flour that's left over from coating the chicken
juice and grated rind of 1 lemon
1/2 cup chicken broth
1/4 cup white wine
2 tasponns capers
4 chicken breast cutlets, pounded thin
1/2 cup flour
grated pepper to taste
cooking oil
Sauce
1. Coat cutlets liberally in flour.
2. Heat cooking oil in large skillet on medium-high heat.
3. Just before placing cutlets in hot oil, coat again with flour (gives it an crispy crust). Saute cutlets until
lightly browned on both sides.
4. Remove to a clean plate. You will probably have to cook the cutlets a few at a time.
5. Carefully pour off the hot oil and wipe out the pan or using another skillet heat olive oil.
6. Add flour to form paste.
7. Stir in broth, lemon juice, wine, lemon peal and capers. Bring to a boil, stirring gently.
8. Place cutlets in sauce, turning to coat, and return to serving plate.
9. Pour remaining sauce over cutlets. Serve immediately.
Garnish with lemon slices.
This is a lot of work but looks great and tastes just as good!