Yields: 4 servings Prep time: 15 minutes Cook time: 15-20 minutes Calories: Approx. 235 kcal per serving
Tender, thin chicken cutlets are lightly dredged in a Parmesan-flour mixture, sautéed until golden, and served with a bright, tangy lemon-butter sauce featuring capers. A classic dish, simplified for a weeknight meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breast cutlets (about 4 oz / 113g each, approx. 1 lb / 454g total), pounded to 1/4-inch thickness
- Salt and freshly ground black pepper (optional, for seasoning chicken directly)
- 1/4 cup (approx. 30g) all-purpose flour
- 1/4 cup (approx. 25g) grated Parmesan cheese
- 1/2 teaspoon garlic powder (New Addition)
- 1/4 teaspoon black pepper (New Addition to dredge)
- 1/4 teaspoon kosher salt (Added to dredge)
- 1 large egg
- 1 tablespoon water (New Addition)
- Approx. 2 teaspoons olive oil (plus more if needed for second batch)
For the Lemon Caper Sauce:
- 1 tablespoon (14g) unsalted butter
- 2 tablespoons (30ml) dry white wine or low-sodium chicken broth
- 1 1/2 tablespoons (22.5ml) fresh lemon juice
- 1 1/2 tablespoons capers, rinsed and drained (New Addition)
- 2 tablespoons fresh minced parsley, for garnish (Moved from original dredge)
Equipment:
- Meat tenderizer or rolling pin
- Plastic wrap
- Two shallow dishes (for breading)
- Large nonstick skillet
- Tongs
Instructions
- Prepare Chicken: If not already thin, place chicken cutlets between sheets of plastic wrap and pound gently to an even 1/4-inch thickness. Pat the chicken dry with paper towels. You can lightly season the chicken directly with salt and pepper now, if desired (remember there’s salt/pepper in the dredge too).
- Set Up Dredging Station: Prepare two shallow dishes. In the first dish, combine the flour, grated Parmesan cheese, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper; stir well. In the second dish, whisk the large egg with the 1 tablespoon of water until well beaten.
- Dredge Chicken: Working with one cutlet at a time, lightly dredge it in the flour-Parmesan mixture, shaking off any excess. Then, dip the floured cutlet into the egg wash, ensuring it’s fully coated and letting any excess drip back into the dish.
- Sauté Chicken: Heat approximately 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place the egg-dipped cutlets into the hot skillet (do not overcrowd; work in batches if necessary, adding a little more oil for the second batch if needed). Sauté for about 3-4 minutes per side, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
- Keep Warm: Transfer the cooked chicken cutlets to a serving platter or plates and tent loosely with foil to keep warm while you make the sauce.
- Make Lemon Caper Sauce: Reduce the heat under the skillet to medium. Add the 1 tablespoon of butter to the same skillet. Once melted, pour in the white wine (or chicken broth) and use a wooden spoon or whisk to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for about 30 seconds. Stir in the fresh lemon juice and the rinsed capers. Bring back to a simmer and cook for 1-2 minutes more, until the sauce slightly thickens.
- Serve: Pour the warm lemon-caper sauce evenly over the cooked chicken cutlets. Garnish generously with the fresh minced parsley. Serve immediately.
Estimated Nutritional Information (Per Serving – 1 Cutlet with Sauce)
- Calories: approx. 235 kcal
- Total Fat: approx. 9.5g
- Saturated Fat: approx. 3.5g
- Total Carbohydrates: approx. 6g
- Dietary Fiber: approx. 0.5g
- Total Sugars: approx. 1g
- Protein: approx. 26g
- Sodium: approx. 350mg (estimate, depends heavily on broth/capers/salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming lean chicken breast, standard Parmesan, olive oil absorption, rinsed capers, and low-sodium broth if used. Actual values may vary based on specific brands, salt added, and precise measurements. This calculation aligns closely with the original recipe’s stated value, despite method changes.)
