Chicken Cutlets With Artichokes, Tomato and Mozzarella

Recipe by MariaLuisa
READY IN: 30mins




  • Sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
  • In a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat sauté the cutlets in 2 batches for 1 minute on each side or until they are just cooked through. Transfer them to a baking dish and tent with foil to keep warm.
  • Preheat the oven broiler.
  • Remove the skillet from the heat, add the garlic, and cook stirring over medium low heat for a few moments. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.
  • Remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
  • Pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
  • Broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
  • Sprinkle with parsley and serve.