About this recipe

A bright, restaurant-worthy classic that comes together in under 45 minutes. Thin chicken cutlets are dredged in flour, pan-fried until golden, then finished in a silky lemon-butter-caper sauce. Tangy, buttery, and deeply satisfying — serve over pasta, rice, or with crusty bread to soak up every drop of that sauce.

Instructions

1. 1

   Pat the chicken breast dry with paper towels. Slice each breast in half horizontally to create thin cutlets, then place between two sheets of plastic wrap and pound to an even ¼-inch thickness with a meat mallet. Season both sides generously with salt and black pepper. Spread the all-purpose flour in a shallow dish and dredge each cutlet, shaking off any excess.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, cook the cutlets for 3–4 minutes per side until golden brown and cooked through (%[internal temp 165°F]). Transfer to a plate and tent loosely with aluminum foil. Add the remaining 1 tablespoon of olive oil between batches as needed.

3. 3

   Reduce the heat to ^[medium]. Add 1 tablespoon of butter to the same skillet and sauté the garlic for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Add the chicken broth, lemon juice, and lemon zest, and simmer for 3–4 minutes until the sauce reduces slightly. Stir in the capers and the remaining 3 tablespoons of butter, swirling the pan until the butter is fully melted and the sauce is glossy. Taste and adjust salt and black pepper.

4. 4

   Return the chicken breast cutlets to the skillet, nestling them into the sauce. Spoon the sauce over the top and let everything warm together for 1–2 minutes. Garnish with fresh Italian flat-leaf parsley and lemon slices. Serve immediately over pasta, rice, or with crusty bread.