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Prep time
10 minutes
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Cook time
45 minutes
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Serves
5
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Ingredients
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8
pounded flat chicken cutlets
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1 cup
flour
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1 teaspoon
salt
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2 tablespoons
vegetable oil
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4 cups
chicken stock
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2
juice of 2 lemons
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3 tablespoons
capers
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3
eggs
Directions
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Beat 3 eggs in a bowl
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coat thin chicken cutlets in egg
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coat cutlets with flour
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heat oil and brown each cutlet sprinkling salt to taste after cooked
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place all chicken pieces in a dish for oven
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pour all stock in pan and scrape brown bits. Boil down for 10 minutes until stock has wonderful concentrated flavor
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squeeze 2 lemons into a bowl, throw away seeds--add to stock
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add capers
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mix 2 tablespoons of flour w 1/2 cup water & whisk in to thicken the sauce
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place cutlets in oven for 6 minutes at 400 to heat
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pour sauce over cutlets
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