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Weeknight • Chicken

Golden Chicken Cutlets with Lemon Caper Sauce

Crispy pan-fried chicken cutlets with a bright and briny lemon-caper sauce make for an elevated yet achievable dinner.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Golden Chicken Cutlets with Lemon Caper Sauce

Say hello to your new favorite chicken dish! These golden-crisp chicken cutlets are simple to prepare but taste incredibly impressive. The vibrant lemon-caper sauce ties everything together, bringing a zesty, savory finish that feels gourmet without any fuss.

Ingredients

Yield: 4 servings

Main

  • 2 boneless, skinless chicken breasts (about 1.5 lbs total), halved horizontally to make 4 cutlets
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, drained and rinsed
  • 2 tbsp fresh parsley, chopped

Preparation

  1. Step 1

    Place chicken cutlets between two sheets of plastic wrap and pound them to about 1/4-inch thickness.

  2. Step 2

    Season both sides of the chicken cutlets generously with salt and pepper. Set up a breading station: one shallow dish with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko, pressing to adhere.

  3. Step 3

    Heat olive oil in a large skillet over medium-high heat. Once hot, add two chicken cutlets to the pan (do not overcrowd). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove to a plate and keep warm. Repeat with remaining cutlets.

  4. Step 4

    Once all chicken is cooked, reduce heat to medium. Add butter to the same skillet. Once melted, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, until the sauce slightly reduces.

  5. Step 5

    Return chicken cutlets to the pan and spoon the sauce over them. Garnish with fresh parsley and serve immediately.

Tips

  • Serve with a side of rice, mashed potatoes, or roasted asparagus.
  • Ensure your pan is hot enough before adding chicken for a crispy crust.

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