Steps

• Marinate cutlet in adobo or salt & pepper (make sure cutlets are dry)
• Dip both sides in flour
• Baste pan with oil & 1 tablespoon of butter, fry until cooked
• Set chicken aside once finished
• Pour lemon juice & 1 1/2 cup white wine in pan, allow to simmer
• Mix all crust from chicken until dissolved
• Add capers
• Pour juices & capers over chicken