Directions:
- Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
- Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
- In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
- Remove cutlets to drain on paper towels and keep them warm.
- Add white wine to deglaze the pan.
- Then add lemon juice.
- Then add chicken broth and bring to a boil.
- Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
- Add capers (you can add more capers if you like them - or leave them out if you don't).
- Spoon sauce over chicken cutlets arranged on a place.
- Garnish with chopped parsley and twists of sliced lemon on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.4 Kcal (1597 kJ) | ||
| Calories from fat | 241.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.88g | 41% | |
|---|---|---|---|
| Cholesterol | 41.38mg | 14% | |
| Sodium | 773.1mg | 32% | |
| Potassium | 300.19mg | 6% | |
| Total Carbs | 24.28g | 8% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 12.21g | 24% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 1.9mg | 11% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 221.48 Kcal (927 kJ) | ||
| Calories from fat | 140.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 41% | |
|---|---|---|---|
| Cholesterol | 24.03mg | 14% | |
| Sodium | 448.94mg | 32% | |
| Potassium | 174.32mg | 6% | |
| Total Carbs | 14.1g | 8% | |
| Sugars | 0.88g | 6% | |
| Dietary Fiber | 1.68g | 12% | |
| Protein | 7.09g | 24% | |
| Vitamin C | 17.1mg | 49% | |
| Iron | 1.1mg | 11% | |
| Calcium | 34.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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