Cooking Instructions
- 1
heat olive oil and 1 tablespoon butter in saucepan.
- 2
season cutlets with salt and pepper. dip each in flour and shake off excess. saute until golden on each side.
- 3
remove cutlets to a plate. pour off most of the pan drippings, leaving only a thin film. add broth and wine and boil briskly for 2 minutes, scraping up brown bits.
- 4
return cutlets to pan and arrange lemon slices over top. cover and simmer on low 10-15 minutes, or until tender.
- 5
transfer cutlets to a heated platter and surround with lemon slices.
- 6
add capers, if using, to pan and boil briskly until reduced to a syrupy glaze. swirl in remaining tablespoon soft butter and lemon juice. pour over cutlets.
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