Preparation / Directions:
Salt and pepper cutlets and sauté quickly in 3 TB olive oil in hot pan for about 1 1/2 min per side…they will not be brown. Remove from pan, add garlic, pepper flakes adding a little more oil if needed. When garlic is golden add wine, chicken broth and tomatoes and cook until tomatoes break down and sauce thickens…add more broth if needed. Add more oil if needed to create silky slightly thickened sauce. Add parsley and serve at once. (Add basil and olives if using.) Whole process should take 5 min.
Serve with crusty bread,a green salad and a nice red wine.
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