7-8 Pcs Per Pack (1.5-2LB)
Recipe: 4 pcs flat cutlets; 1 cup flour; 1 teaspoon salt; 1 teaspoon pepper; 4 tablespoons olive oil (divided); 4 scallions chopped; 1-1/2 cups chicken stock; 1 cup white wine; 3 tablespoons lemon juice; 2 tablespoons capers (drained). Preheat oven to 350 degrees. Combine flour, salt and pepper in bowl - coat chicken - set aside. Heat 2 tablespoons oil in skillet over medium-high heat. Add cutlets and saute 5 to 7 minutes each side. Put chicken in baking dish - cover, set aside, keep warm. Heat remaining oil in skillet adding scallions - saute until tender. Stir in stock, wine, lemon juice and capers. Bring mixture to boil, reduce heat, simmer on low for 10 minutes. Pour sauce over chicken. Cover and bake for 10 minutes.