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A classic Italian-American dish featuring golden chicken cutlets in a bright lemon-caper sauce, ready in 25 minutes.
Essential Ingredients:
- Chicken breasts: Sliced into cutlets
- Fresh lemon: Juice and zest
- Capers: Adds brine and depth
- Heavy cream: Creates rich sauce
- Chicken broth: Builds flavor
- Fresh parsley: Brightens dish
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Detailed Instructions:
- Prepare Chicken
- Slice breasts lengthwise
- Season with garlic powder
- Dredge in flour
- Heat oil and butter
- Heat oil and butter
- Cook Chicken
- Pan fry until golden
- Cook 3-4 minutes per side
- Remove from pan
- Keep warm
- Make Sauce
- Add broth and lemon
- Scrape brown bits
- Add capers
- Stir in cream if using
- Finish Dish
- Return chicken to pan
- Simmer until thickened
- Check seasoning
- Garnish with parsley
Storage Tips:
Keeps 3-4 days refrigerated. Don't freeze cream version.
Perfect Pairings:
Serve over pasta or with mashed potatoes.
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Chef's Tips:
- Maintain consistent cutlet thickness
- Don't crowd pan
- Check internal temperature
- Adjust lemon to taste
After perfecting this recipe, I've found that careful temperature control and properly sliced cutlets create restaurant-quality results.
Frequently Asked Questions
- → Why butterfly chicken?
- Thinner cutlets cook faster and more evenly.
- → No cream option?
- Use extra broth instead. Don't use half-and-half.
- → Sauce too thick?
- Add more broth to thin it out.
- → Wine substitute?
- Use chicken broth instead of wine.
- → Make ahead?
- Best served fresh. Sauce may break when reheated.