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In a large bowl, season the flour with salt and white pepper. Heat two tablespoons of Fustini’s Extra Virgin Olive Oil, one tablespoon of the Fustini’s Meyer Lemon Olive Oil, and two tablespoons of butter in a large sauté pan over medium high heat. When the butter is melted, dredge the chicken cutlets in the seasoned flour, shake off any excess, and place in the hot oil. Fry on one side for 3 to 4 minutes then turn over and fry for an addition 3 to 4 minutes or until done. Remove the chicken cutlets from the hot pan to a service plate.
Wipe the pan clean with a paper towel. Return to the heat and add one tablespoon of the Fustini’s Extra Virgin Olive Oil and one tablespoon of butter. Add the shallots and sauté for 15 seconds. Add the capers and a few lemon slices and sauté for another 30 seconds. Add the Fustini’s Sicilian Lemon Balsamic Vinegar, remove from the heat and swirl to combine. Pour the sauce over the chicken and serve.
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