Instructions
10 steps · tick them off as you cookSlice each chicken breast horizontally into two thin cutlets, then pound between plastic wrap to an even 1/4-inch thickness.
Season both sides generously with salt and pepper, then dredge each cutlet in flour, shaking off the excess to leave a fine, even coat.
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams and the oil shimmers without smoking.
Sear the cutlets in batches, 2-3 minutes per side, until deep golden and just cooked through. Transfer to a plate and tent loosely with foil.
2-3 minutesReduce heat to medium, add the minced garlic to the pan and cook 30 seconds until fragrant but not browned.
Deglaze with the white wine, scraping up the fond, and reduce by half, about 2 minutes.
2 minutesAdd the chicken stock, lemon juice, and capers, and simmer briskly for 3-4 minutes until slightly thickened and glossy.
3-4 minutesOff the heat, swirl in the remaining 3 tbsp cold butter one cube at a time to emulsify the sauce into a silky finish.
Return the chicken and any resting juices to the pan, spooning sauce over the top, and warm through for 1 minute.
1 minuteFinish with chopped parsley and lemon slices, and serve immediately.
Chef's tip
Add the cold butter off the heat, one cube at a time, swirling constantly — this monter au beurre technique creates a velvety emulsion that clings to the chicken instead of breaking into a greasy puddle.
Suggested pairing
Delicious over angel hair pasta or garlicky mashed potatoes with a chilled Pinot Grigio alongside.
About this recipe
Golden pan-seared chicken cutlets bathed in a bright, buttery lemon-caper sauce. A snappy weeknight classic with restaurant elegance.
ItalianEasyquickweeknighttangyhigh-protein
