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Ingredients
6-8 chicken cutlets
1 small jar marinated artichoke hearts
Juice of 3/4 lemon
1 T capers
2 eggs +2 T water, beaten
1 C Italian bread crumbs
16-20 Kalamata olives
1/4 C olive oil
2 T butter
1/2 C chicken stock or broth
Italian parsley, chopped
Directions
- Heat oil and butter over med high heat.
- Dip cutlets in egg wash, dredge in bread crumbs, and place in hot oil. Cook for until brown, about 1 min per side. Repeat until all cutlets are cooked through. Remove to paper towel lined plate.
- Wipe pan, add chicken stock, lemon juice, olives, and artichoke hearts. Bring to a boil then immediately reduce heat. Add capers and simmer until hot.
- Plate cutlets, top with olive-artichoke sauce and parsley. serve with green salad and white wine.
These are culinary masterpieces. The salsa puttanesca – are you kidding, they ate it 3 nights in a row and wanted more….. Chicken picatta this weekend…. wonder how much I’ll ultimately have to prepare.. they will want it for a week !!! hb
Thanks, Helen, that is very sweet of you to say! But you know me, I just like to cook because I like to eat 🙂