Warm 1 tbsp of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 3 minutes on each side or until cooked through and browned. Remove cutlets from pan.
Add remaining TBSP of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes.
Stir in lemon juice and basil. Toss pasta with tomato sauce; serve with cutlets and top with parmesan, if using.
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Pasta served with flavorful cooked chicken is an ideal wholesome meal. Check out chef Mike cooking Chicken Puttanesca with vegetables and seasonings and then serving it with pasta. Ideal for a get-together lunch.