Description
A quick recipe for thin chicken cutlets cooked in a lemon-butter sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken in batches for 2-3 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Pour white wine into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
- Stir in lemon juice and capers. Cook for 1 minute.
- Return the chicken to the skillet and spoon the sauce over the cutlets.
- Garnish with fresh parsley before serving.
Notes
- Pounding the chicken breasts evenly helps them cook quickly and uniformly.
- Use fresh lemon juice for the best flavor in the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 42
- Cholesterol: 110
Keywords: chicken scallopini, lemon chicken, quick chicken dinner, pan-fried chicken, caper sauce