Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
Special Diets:
Ingredients
Method
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess.
Preheat a large skillet over medium-high heat.
Carefully place chicken in hot oil and cook until browned and cook through, about 3 minutes per side. Transfer chicken to a clean plate and cover to keep warm.
Add capers to pan and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until liquid is reduced by half, 3 to 4 minutes.
Remove pan from heat and stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice.
Divide chicken among plates, top with capers and drizzle with sauce.
Nutritional Info
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.