Ingredients
- 1 cup whole wheat or white flour
- 1/2 tsp salt
- 1/8 tsp white pepper, or to taste
- 1/8 tsp black pepper, or to taste
- 2 pounds chicken breast tenderloins or strips
- 2 tbsp canola oil
- 2 tbsp extra-virgin olive oil
- 2 cups chicken broth
- 2 tbsp fresh lemon juice
- 1(12 ounces) jar quartered marinated artichoke hearts, with liquid1/4 cup capers
- 2 tbsp butter
- 1/4 cup chopped flat-leaf parsley
How to make Chicken Breast Cutlets with Artichokes and Capers
Trivia
Almost all recipes available in English cookbooks for cutlets referenced cutlets of veal meat starting from the late 1700s until about 1900. Later, pork cutlets began to make rounds and finally, cutlets have now also started to be made with chicken in the American cuisine. However, the origin of chicken cutlets goes back to Europe. Australians mostly eat cutlets made of lamb meat. They batter the cutlets with egg yolk and breadcrumbs. In Australia, chicken cutlets are also very famous but are known with a different name i.e. ‘chicken schnitzel’. |