The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.
My family LOVED this recipe! I made a few changes to the original recipe though. I added seasoning salt and garlic powder to the flour for the chicken. Then I dipped it in an egg white and then into panko. It added a really good crunch! Especially after you pour the wine reduction over the chicken. I heated the wine first for the Alfredo sauce in a saucepan to cook off the alcohol (since my toddler was eating it). Then I cooled it and folded it in to the Alfredo mixture. It took a little extra time, but it was worth it. My husband requested I make this for company it was so good!
