Back at home, this dish is served with veal cutlets, but I make it with either pork or chicken. It’s a very easy and fast, as long as you have your butcher pound the cutlets so that there are very thin, approx. 1/4 inch thick. Use two sheets of wax paper if you are doing it at home, as that helps to keep the thickness uniform. I use a flat-headed tenderizer. We like to make a lot of sauce that we spoon over the rice pilaf that we make along with the cutlets.
4 medium chicken breasts or pork cutlets, pounded to 1/4 inch thickness
1/2 cup flour
1-2 tablespoons of high-heat vegetable oil
1/2 cup chicken stock
1/2 cup dry white wine
Juice of 1 large lemon
2 tablespoon butter
2-3 tablespoons of capers, drained and rinsed
Salt and fresh pepper
Salt cutlets and coat in flour.
Heat oil in skillet over medium heat until hot.
Cook about 4 minutes on first side.
Turn chicken and cook for another 3 minutes until juices run clear when pierced.
Transfer chicken to a plate and keep warm.
Lower the heat, add the stock, wine and lemon juice and scrape any brown bits from the bottom of the pan.
Turn the heat to high and boil until the liquid has reduced by half.
Stir in capers and the butter and simmer until thickened, about one minute.
Toss the cutlets in the sauce for a few minutes until heated through.
Check seasoning and serve immediately.