Chicken Cutlets with Caper Sauce

Sear the chicken cutlets: Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan. Elise Bauer Remove the chicken breasts and cover with foil to keep them warm. Sauté the shallots: Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often. Do not let them burn, and if they begin to brown rapidly, turn the heat down. Elise Bauer Add the garlic and cook another 45 seconds to 1 minute, stirring often. Deglaze pan with wine, add capers, red pepper flakes: Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Elise Bauer Elise Bauer Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes. Serve with arugula, shaved fennel, shaved Parmesan: To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.