- 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
Artichokes is one vegetable that has the potential to elevate a normal delicacy to gourmet standard. A simply steamed artichoke with a melted butter dip can taste great if done right. Although it looks intimidating, the flavor and richness it brings to the palate are unique. With a bare whisper of lemony taste, artichokes are fleshy like egg plants. Chicken breast cutlets with artichokes and capers is a simple but crowd-pleasing dish best for those dinner nights you are not in the mood of cooking an elaborate meal but looking for a gourmet-standard meal.
Chicken is a great source of anti-oxidants because of the amount of selenium it is loaded with. Anti-oxidants help in building immunity in humans keeping infections at bay.
How to make Chicken Breast Cutlets with Artichokes and Capers
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’.