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Instructions |
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1.
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Pound the cutlets by placing them between two sheets of plastic wrap and pounding them with a mallet or the back of a large spoon. Pound them until they are about 1/8" thick.
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2.
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In a wide bowl or pan, mix the flour with some salt and pepper. Dip the cutlets into the flour and coat them thoroughly. Pat off all the excess flour.
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3.
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Heat oil in a large frying or sauté pan. Place the cutlets into the pan (in batches if necessary, do not overcrowd the pan), and brown on both sides. Remove from the pan and keep warm.
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4.
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Pour off the excess fat, leaving just a thin film, and the brown bits on the bottom of the pan. Add the wine, and stir with a wooden spoon until the browned bits come off the bottom and begin to dissolve. Add chicken broth, and continue cooking, stirring, until reduced by half (you only want a couple of tablespoons of sauce per serving).
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5.
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Add the juice of a fresh lemon, capers, artichoke hearts, salt, pepper to taste. Cook until all the ingredients are heated through. Add the cutlets to coat with the sauce.
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6.
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Garnish each portion with a couple of lemon slices. Serve.
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