Chicken Cutlets Sartori

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    • 1 lb. thin sliced Chicken Cutlets cut in thirds
    • 1 can Chicken Broth
    • 1/2 c. Dry Vermouth or White Wine
    • Seasoned Bread Crumbs
    • Capers (optional)
    • Olive Oil (approx 3 tbsp.)
    • Butter (2 to 3 tbsp.)
  • Pour Seasoned Bread Crumbs and Grated Cheese in a large bowl, then mix.
  • Dredge Cutlets in the Bread Crumbs and place on a Plate.
  • Heat olive oil and 1 tablespoon of butter in large skillet over medium high heat.
  • When oil and butter is bubbly add single layer of cutlets using tongs.
  • Sauté on each side until just golden brown and set a side.
  • Repeat sautéing process until all cutlets are cooked.
  • Turn heat up to high; add Vermouth/Wine to degglaze skillet; follow with Chicken Broth.
  • Heat broth mixture on high heat until boiling.
  • Return cutlets to skillet. Add Capers (optional).
  • Reduce heat to low and simmer 10 to 12 minutes.
  • Remove cutlets and place on serving dish.
  • Turn heat to high and stir rapidly while bringing to a boil to thicken sauce.
  • Pour sauce over cutlets and serve.