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