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Ingredients

How to make it

  • Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
  • Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
  • Yield
  • 2 servings (serving size: 2 cutlets and 3 tablespoons sauce)

Reviews & Comments 3

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    " It was excellent "
    turtle66 ate it and said...
    I love the classics...
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    I am lucky enough to live in a predominant Italian community (great cafes and restaurants) - this is definitely one of my favorite dishes that I eat out - Thank you for posting it here - now I can make it at home :)
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds great high 5
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