Chicken Sartori

Ingredients

• 1 lb thin sliced Chicken Cutlets
• 1 14 oz can Chicken Broth
• 1/2 cup Dry Vermouth or White Wine
• 1 cup Seasoned Bread Crumbs
• Egg & Milk Wash
  • 1 Egg
  • 1/4 cup Milk
  • 1 tsp Garlic Salt
  • 1/4 tsp Italian Seasoning
  • 1/8 tsp Coarse Ground Black Pepper
• Capers (optional)
• Olive Oil (approx 3 tbsp.)
• Butter (2 to 3 tbsp.)

Preparation

• Whisk Egg, Milk, Garlic Salt, Pepper in a large flat bottomed bowl.
• Cut Chicken Cutlets in thirds, place in Egg & Milk Wash.
• Marinate in Refrigerator for 1 to 4 hours.
• Pour Seasoned Bread Crumbs in a large flat bottomed bowl.
• Dredge Cutlets in the Bread Crumbs and place on a Plate.

Cooking

• 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 4 to 6 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.