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Ingredientes
- 8 x chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or possibly 2 thin sliced boneless roaster breasts)
- 1/2 c. flour, seasoned with salt and grnd pepper to taste
- 1/2 c. (1 stick) butter or possibly margarine
- 2 can (13-ounces) tuna, liquid removed
- 8 x anchovies
- 2 x cloves garlic, peeled
- 1 c. extra virgin olive oil
- 4 Tbsp. white vinegar
- 4 Tbsp. light cream
- 2 Tbsp. capers
Direcciones
- Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, heat butter. Add in cutlets and saute/fry till cooked through, about 5 min; turn once. Drain cutlets on paper towels. Chill. In a blender or possibly food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend till pureed. Pour sauce over cool cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 491 | 88% |
| Total Fat 55.55g | 69% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 0.03g | |
| Cholesterol 62mg | 21% |
| Sodium 214mg | 9% |
| Potassium 91mg | 3% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.11g | 0% |
| Protein 6.47g | 10% |
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