Instructions
10 steps · tick them off as you cookSlice each chicken breast horizontally into two thin cutlets and pound to an even 1 cm thickness between plastic wrap.
Season generously with salt and pepper, then dredge in flour, shaking off excess.
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until foaming subsides.
Sear cutlets in batches for 3 minutes per side until deeply golden and cooked through (74°C / 165°F internal); transfer to a plate.
3 minutesReduce heat to medium, add garlic to the pan and sauté 30 seconds until fragrant but not browned.
Deglaze with white wine and lemon juice, scraping up the browned bits, and reduce by half, about 2 minutes.
2 minutesPour in chicken stock and capers; simmer 3-4 minutes until slightly syrupy.
3-4 minutesSwirl in remaining cold butter one tablespoon at a time to emulsify into a glossy sauce.
Return chicken to the pan, spooning sauce over top, and warm through for 1 minute.
1 minuteFinish with chopped parsley and thin lemon slices, and serve immediately.
Chef's tip
Add the finishing butter off the heat and swirl (never stir) to properly emulsify: this creates a silky, glossy sauce that clings to the chicken instead of breaking into oil.
Suggested pairing
Serve alongside buttery angel hair pasta or crushed roasted potatoes with a chilled Sauvignon Blanc.
About this recipe
Golden pan-seared chicken cutlets bathed in a bright, buttery lemon and caper sauce: a Roman classic that comes together in under 30 minutes.
ItalianEasyquickweeknighttangyhigh-protein
