Super simple way to jazz up a wonderful Gardein Chick’n Scaloppini cutlet.
Sautee the cutlets in cast iron or dutch oven using a spray or light olive oil.
Set ’em aside.
In the same pan – and be careful about steam when you do this… add 1.5 cups of veggie broth (or water and add the bouillon…). Mix nicely. Can also use white wine… instead of broth.
Add 3-4 tablespoons of Capers – include the juice.
Reduce by about half.
Add 1.5 tablespoons of butter… turn off heat… mix to melt.
Then… return the cutlets to the pan. Turn once…
Top with the sauce and serve immediately.
Yum.