Description
A classic Italian-American dish featuring tender chicken cutlets dredged in a Parmesan-flavored flour mixture, pan-fried to golden perfection, and served with a tangy, buttery lemon-caper sauce. Quick to prepare and perfect for a flavorful weeknight meal.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken cutlets
- â…“ cup all-purpose flour
- 2 Tbsp grated Parmesan cheese
- Salt and pepper, to taste
Cooking Oils and Butter
- 4 Tbsp olive oil
- 4 Tbsp butter (divided)
Sauce
- 1 tsp minced garlic
- 1 cup chicken stock or white wine
- 6 Tbsp lemon juice
- Dash of red pepper flakes (optional)
- ¼ cup brined capers
Instructions
- Prepare the chicken: Mix together the flour, grated Parmesan cheese, salt, and pepper in a shallow dish. Rinse the chicken cutlets under water and pat dry. Dredge each chicken cutlet thoroughly in the seasoned flour mixture, coating all sides.
- Brown the chicken: Heat 4 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add half of the chicken cutlets and cook until golden brown on each side, about 3 minutes per side.
- Keep chicken warm: Remove the browned chicken from the skillet and place on a plate. Cover the plate with aluminum foil and keep it warm in the oven while you cook the remaining chicken cutlets the same way.
- Make the sauce: To the same skillet, add the chicken stock or white wine, minced garlic, lemon juice, brined capers, and a dash of red pepper flakes if using. Simmer and reduce the sauce by half to concentrate the flavors.
- Finish the sauce and serve: Whisk in the remaining 2 tablespoons of butter to the reduced sauce until melted and smooth. Plate the chicken cutlets and generously pour the lemon-caper sauce over them. Serve immediately, optionally with cooked pasta or mashed potatoes.
Notes
- Rinsing the chicken cutlets before dredging helps remove excess moisture and allows the flour mixture to adhere better.
- Using chicken stock instead of white wine is fine if you prefer a non-alcoholic sauce.
- Keep the cooked chicken warm in the oven to ensure it stays hot while you finish the sauce.
- For a spicier version, increase the amount of red pepper flakes or add fresh chili.
- This dish pairs wonderfully with pasta, mashed potatoes, or steamed vegetables.
