- flour - 1/4 Glass
- thin chicken cutlets - 8 pieces
- olive oil - 2 items. spoons
- chicken broth - 1 cup
- artichokes - 420 Grams (cut into 4 parts)
- capers - 2 st. spoons
- oil - 2 items. spoons
- thin pasta - 240 Grams
- parsley leaves - 1/2 cup
In a large saucepan bring the salted water to a boil. Pour the flour into a shallow dish, season with salt and pepper. Roll the cutlets in flour, shaking off excess. In a large frying pan, heat 1 tablespoon of oil over medium heat. Fry the cutlets, adding the remaining oil as needed, until light-golden, 1-3 minutes on each side. Put the cutlets in the dish. Add the broth in a frying pan and bring to a boil, cook until it is reduced in volume by half. Add artichokes, capers and chicken cutlets. Gently combine and bring to a boil. Remove the frying pan from the heat, cover with lid Add the pasta to the boiling water. Prepare and drain the water. Serve chicken cutlets with pasta, decorating with parsley.
Servings: 4