Concoct A New Menu Chicken Cutlets with Caper Sauce :: Popular Recipes
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| Chicken Cutlets with Caper Sauce |
Easy bird cutlets with caper sauce. Boneless, skinless fowl breasts, pounded skinny, seared, served with a caper sauce over arugula, fennel and shaved Parmesan. 1 pan, cooks in 15 mins!
Ingredients :
- 2 tablespoons extra virgin olive oil, divided
- 2 hen breast halves, pounded very skinny, after which reduce in half of, so that you have 4 thin cutlets
- Salt
- 1 massive shallot, minced, about 2 Tbsp
- 2 garlic cloves, minced
- half of cup white wine or fowl inventory
- 1/four teaspoon purple pepper flakes
- 1 tablespoon capers, tired
- 2-3 cups arugula, torn into chunk-sized pieces
- half fennel bulb, shaved skinny
- sixteen-24 paper thin shavings of parmesan cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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Notes :
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