Chicken Sartori


  • 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.)


  • 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.


  • 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.