Ingredients

Instructions

  1. Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
  2. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
  3. Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
  4. Move to a warm plate and cover with foil.
  5. Pour off fat from pan.
  6. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
  7. Add broth, lemon juice and capers.
  8. Return cutlets to pan and cook on each side 1 minute.
  9. Finish with butter and lemon slices.
  10. Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
  11. Garnish with parsley and serve.