Instructions: Place cutlets between sheets of wax paper and pound to 1/4- inch thickness. Season with salt and pepper. In heavy skillet, add cutlets to melted butter and cook until slightly browned. Remove from skillet to plate. Cover and set aside. Add vinegar to skillet. Scrape up browned bits and continue to cook. Add apple cider and chicken broth.

Cook Over high heat until liquid is reduced. While cooking, in cup, dissolve cornstarch in water. Add to sauce and cook over medium high heat, stirring (to thicken).

Lower heat, add apple and apple-pie filling and cutlets, turning to coat both sides. Cover and simmer till ready to serve. Sprinkle with chopped basil. Serve warm.

Approximately 13 minutes.

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