A classic Italian-American dish featuring tender chicken cutlets dredged in flour, pan-seared to golden perfection, and smothered in a tangy lemon-caper butter sauce. It’s a quick, flavorful, and elegant dish perfect for both weeknight dinners and special occasions.
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Slice the chicken breasts in half horizontally to create 4 thin cutlets.
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Place each cutlet between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet or rolling pin.
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In a shallow dish, mix flour, salt, pepper, and paprika.
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Dredge each chicken cutlet in the flour mixture, shaking off any excess.
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In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter.
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Add the chicken cutlets and cook for 3-4 minutes per side or until golden brown and cooked through.
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Transfer the chicken to a plate and cover with foil to keep warm.
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Repeat with remaining olive oil and butter, searing the second batch of chicken.
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Reduce the heat to medium and add chicken broth (or wine) to the skillet.
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Scrape up any browned bits from the bottom of the skillet for added flavor.
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Stir in lemon juice and capers, allowing the sauce to simmer and reduce by half, about 5-7 minutes.
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Whisk in 2 tbsp butter until the sauce is smooth and glossy.
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Return the chicken to the skillet, spooning the sauce over the top.
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Simmer for 2-3 minutes until the chicken is heated through.
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Transfer the chicken to a serving plate.
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Spoon the lemon-caper sauce over the chicken.
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Garnish with fresh parsley and lemon slices.
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Serve immediately with a side of pasta, rice, or mashed potatoes.
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For a Creamy Version: Add 1/4 cup heavy cream to the sauce along with the butter.
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Make it Gluten-Free: Use gluten-free flour or almond flour for dredging.
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Wine Option: Dry white wine such as Pinot Grigio or Sauvignon Blanc adds depth to the sauce.
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For Extra Zing: Add a dash of red pepper flakes to the sauce for subtle heat.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Ingredients
Directions
-
Slice the chicken breasts in half horizontally to create 4 thin cutlets.
-
Place each cutlet between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet or rolling pin.
-
In a shallow dish, mix flour, salt, pepper, and paprika.
-
Dredge each chicken cutlet in the flour mixture, shaking off any excess.
-
In a large skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter.
-
Add the chicken cutlets and cook for 3-4 minutes per side or until golden brown and cooked through.
-
Transfer the chicken to a plate and cover with foil to keep warm.
-
Repeat with remaining olive oil and butter, searing the second batch of chicken.
-
Reduce the heat to medium and add chicken broth (or wine) to the skillet.
-
Scrape up any browned bits from the bottom of the skillet for added flavor.
-
Stir in lemon juice and capers, allowing the sauce to simmer and reduce by half, about 5-7 minutes.
-
Whisk in 2 tbsp butter until the sauce is smooth and glossy.
-
Return the chicken to the skillet, spooning the sauce over the top.
-
Simmer for 2-3 minutes until the chicken is heated through.
-
Transfer the chicken to a serving plate.
-
Spoon the lemon-caper sauce over the chicken.
-
Garnish with fresh parsley and lemon slices.
-
Serve immediately with a side of pasta, rice, or mashed potatoes.
-
For a Creamy Version: Add 1/4 cup heavy cream to the sauce along with the butter.
-
Make it Gluten-Free: Use gluten-free flour or almond flour for dredging.
-
Wine Option: Dry white wine such as Pinot Grigio or Sauvignon Blanc adds depth to the sauce.
-
For Extra Zing: Add a dash of red pepper flakes to the sauce for subtle heat.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.