2 T. fresh lemon juice
1 T. capers, drained
Finish with:
2 T. unsalted butter
Fresh lemon juice
Garnish with:
Chopped fresh parsley
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.