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Chicken Cutlets with Caper Sauce

Elise Bauer
  • 25 minutes
  • Serves 4

INGREDIENTS

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

1/4 tsp

red pepper flakes

1 tbsp

capers, drained

2 cups

arugula, torn into bite-sized pieces

1/2

fennel bulb, shaved thin

16

paper thin shavings of parmesan cheese