Sometimes you’re in the mood for some good ol’ comfort food. In this recipe, breading and pan-frying the chicken cutlets adds crispiness and flavor while preserving the natural juices so you get a tasty and juicy chicken dinner every time.
Recipe serves 4.
3 Tbsp. fresh lemon juice
4 Tbsp. fresh parsley
4 (6 oz. ea.) chicken cutlets
> If you can’t find chicken cutlets at your grocery store, look for thinly cut chicken breasts, or buy regular skinless, boneless chicken breasts and slice them in half horizontally.
4 Tbsp. Butter, unsalted
2 eggs, large
2 Tbsp. capers
1 1/2 cups breadcrumbs, plain
1 cup flour
1 Tbsp. extra virgin olive oil
1/2 cup dry white wine
1. Pour breadcrumbs into a shallow, wide bowl.
2. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Add half to the bowl of breadcrumbs and reserve the other half for the caper sauce.
3. Squeeze the fresh lemon juice into a small bowl to measure the indicated amount.
4. Measure out the capers and strain from the liquid.
1. Pour flour into a shallow, wide bowl. Crack eggs into another shallow, wide bowl and whisk to combine well.
2. Line up the 3 bowls: flour, eggs and breadcrumbs. Set a clean platter at the end near the breadcrumbs.
3. Dry the chicken cutlets thoroughly and season with salt and pepper.
4. Dredge 1 chicken cutlet in the flour, coating both sides. Shake off excess, then transfer to the egg. Coat both sides again, shake off excess, then transfer to the breadcrumbs. Coat both sides, shake off excess, then transfer to the clean platter. Repeat with remaining chicken cutlets.
5. Prepare a plate with layers of paper towels. Set plate near the stove for the chicken.
6. Heat a large saute pan over medium heat. Add olive oil and butter.
7. Once butter is melted and oil is hot, gently add the breaded chicken cutlets. Oil should sizzle when you add the chicken. Cook until golden brown, about 4-5 minutes, then flip, and cook another 4-5 minutes until cooked through. Do not crowd the pan. Work in batches if necessary. Transfer the cooked chicken to the plate of paper towels. Save the pan.
8. Once you remove the chicken cutlets from the heat, cover loosely with foil while you prepare the sauce.
9. Place the chicken pan back over medium heat. Add white wine and use a spoon to scrape up caramelized bits from bottom of the pan. Bring to a gentle boil and cook until wine is reduced by half, about 4-5 minutes. Stir occasionally.
10. Once the wine has reduced, whisk in one tablespoon of butter at a time. Stir until the butter melts, then whisk in another tablespoon of butter until all the butter is incorporated.
11. Whisk in the lemon juice, capers and chopped parsley. Season with salt and pepper to taste. Remove sauce from heat.
12. Transfer one chicken cutlet to each dinner plate. Spoon the lemon-caper sauce over each cutlet and serve warm.
Recipe and image provided by CookingPlanit. “Cooking Planit is the first-ever solution that leverages the power of the Internet and our iPhones/iPads to help home cooks simplify and master the art of producing the perfectly timed meal. Although a ton of apps offer recipes, Cooking Planit is the only website and app that has a resident Chef that actually creates and tests all recipes in a test kitchen prior uploading them.”