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Ingredientes
- Eight 3-ounce chicken cutlets, pounded
- 1/8-inch thick
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- 1.Cook the asparagus in a large saucepan of salted boiling water until
- crisp-tender, 4 minutes. Drain and cool under cold running water; drain and pat
- 4. Set a rack over a baking sheet. Heat 2 tablespoons of the olive oil
View Full Recipe at CHEWING THE FAT
