Total Time
Prep 10 mins
Cook 10 mins

Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

Ingredients Nutrition


  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.
Most Helpful

This was very easy and very clean tasting. It was a 2/10 difficulty level with a 9/10 taste. I would recommend more lemon in the future and maybe a little less liquid. Followed the directions exactly. My boyfriend and I loved this with some butter/garlic orzo. Adding this to the rotation. Thanks!

Jenna P. July 13, 2016

This is the kind of meal that I find myself craving the day after eating it. I used two large chicken breasts that I sliced in half horizontally, making it much easier to pound into really thin cutlets. This was so quick and easy to prepare and, BONUS, I always have these ingredients on hand so it's a great last-minute type of meal. You MUST serve this with pasta! Thanks for the recipe Sandi :)

Hey Jude April 08, 2010

This is an excellent recipe. Restaurant quality in my opinion. Very easy to follow directions with better than expected results. Nice balance of lemon, garlic, wine and butter for a sumptious flavored sauce. I served it with linguine noodles. Deserves more than 5 stars. Thanks.

ashlynt March 29, 2004