Instructions: In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.

Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.

Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.

This recipe yields 2 servings.

Description: "Scallops of meat, or (very thin cutlets) should never be overcooked because they are lean and will toughen."

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