Chicken Cutlets with Caper Sauce
- 2 Tbsp olive oil, divided
- 2 chicken breast halves, pounded very thin, and then cut in half, so that you have 4 thin cutlets
- Salt
- 1 large shallot, minced, about 2 Tbsp
- 2 garlic cloves, minced
- 1/2 cup white wine or chicken stock
- 1/2 teaspoon red pepper flakes
- 1 Tbsp capers, drained
- 2-3 cups arugula, torn into bite-sized pieces
- 1/2 fennel bulb, shaved thin
- 16-24 paper thin shavings of parmesan cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Arugula (2 cups)
- Fennel bulb, thin (1/2)
- Shallot, minced, about 2 tbsp, large (1)
- Meat
- Chicken breast, halves (2)
- Canned Goods
White wine or chicken stock (1/2 cup)
- Condiments
- Capers (1 Tbsp)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (2 Tbsp)
- Red pepper flakes (1/2 teaspoon)
- Salt (1)
- Dairy
- Shavings of parmesan cheese, paper thin (16)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published January 30, 2011 (2 years ago).
20 people saved this recipe.
