Tenderize the cutlets. Dust with salt/pepper and flour.
In a skillet, add oil and saute the cutlets 3 min on one side and 2 min on the other side. Transfer them to a warming area.
Using the same skillet, deglaze the oil and juices with the wine. Add garlic and cook a couple minutes. Add the cutlets back to the skillet and add broth, lemon juice and capers. Cook 1 min on each side.
In another skillet, melt butter and add sliced lemons and heat.
Serve cutlets on top of spaghetti and use the lemon slices/butter sauce on top.
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|Serving Size: 1 Serving (1037g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1289 (64%)|
|Amt Per Serving||% DV|
|Total Fat 143.2g||191 %|
|Saturated Fat 42.7g||214 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 29.5g|
|Cholesterol 688mg||212 %|
|Sodium 761mg||26 %|
|Potassium 1830mg||48 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3.7g|
|Protein 169.2g||242 %|
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Calories per serving: 2024
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