Description
A quick Italian-inspired dish with tender pan-fried chicken cutlets and a zesty lemon-butter-caper sauce. Ready in 30 minutes, this elegant yet simple recipe pairs perfectly with pasta or vegetables, offering a tangy balance of flavors.
Ingredients
4 skinless, boneless chicken breasts (thinly sliced and pounded to 1/4-inch thickness)
Kosher salt and freshly ground black pepper (to taste)
1 cup all-purpose flour
1 cup panko bread crumbs
1 teaspoon lemon zest
3 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup drained capers (rinsed for halal preparation)
1/4 cup freshly squeezed lemon juice
Fresh parsley (chopped, for garnish)
Thin lemon slices (for garnish)
Instructions
Preheat oven to 200°F (95°C) to keep the chicken warm
Season both sides of each chicken cutlet with salt and pepper
In a shallow dish, combine flour and a pinch of salt
Dredge each cutlet in flour mixture, shaking off excess
Heat olive oil in a large skillet over medium heat
Cook chicken in the skillet for 2-3 minutes per side until golden and crispy
Transfer cooked chicken to oven-safe dish and keep warm
Add butter to the skillet; once melted, stir in capers, lemon zest, and lemon juice
Simmer the sauce for 5 minutes until golden and reduced
Return chicken to the skillet, spoon sauce evenly over each piece
Garnish with parsley and lemon slices before serving
Notes
Pound chicken in a plastic bag for easier preparation
Use panko for a lighter, crispier coating
Adjust lemon juice quantity to taste
Simmer sauce until it reaches desired consistency; add chicken broth if needed
Serve immediately for best flavor balance
Nutrition
- Serving Size: 1 chicken cutlet with 1/4 cup sauce
- Calories: 450
- Sugar: 1g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg