Chicken Sartori


  • 1 lb. thin sliced Chicken Cutlets cut in thirds
  • 1 14 oz. can Chicken Broth
  • 1/2 c. Dry Vermouth or White Wine
  • Seasoned Bread Crumbs

    To make your own seasonings:

    • 1/2 tsp Garlic Salt
    • 1/2 tsp Italian Seasoning
    • 1/4 tsp Fresh/Coarse Ground Black Pepper
  • Capers (optional)
  • Olive Oil (approx 3 tbsp.)
  • Butter (2 to 3 tbsp.)


  • Pour Seasoned Bread Crumbs in a large bowl (add Garlic Salt, Italian Seasoning, Pepper, then mix).
  • Dredge Cutlets in the Bread Crumbs and place on a Plate.


  • Heat olive oil and 1 tablespoon of butter in large skillet over medium high heat.
  • When oil and butter is bubbly add single layer of cutlets using tongs.
  • Sauté on each side until just golden brown and set a side.
  • Repeat sautéing process until all cutlets are cooked.
  • Turn heat up to high; add Vermouth/Wine to degglaze skillet; follow with Chicken Broth.
  • Heat broth mixture on high heat until boiling.
  • Return cutlets to skillet. Add Capers (optional).
  • Reduce heat to low and simmer 10 to 12 minutes.
  • Remove cutlests and place on serving dish.
  • Turn heat to high bring to a boil.
  • Add tablespoon of butter – melt and mix.
  • Pour sauce over cutlets and serve.