Lemon Caper Chicken Cutlet

Thin-pounded chicken cutlets cook fast, which makes the real work here the pan sauce, butter, garlic, capers, and fresh lemon reduced right in the same skillet.

This is my husband's all-time favorite meal in our house, and it's a great way to put homemade sourdough breadcrumbs to use instead of letting them sit in the pantry.

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Lemon Caper Sauce Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1/4 cup chicken broth (or white wine)

• 2 tbsp fresh lemon juice

• 2 tbsp capers, drained

• 1 tbsp fresh parsley, chopped (optional)

• Salt and pepper to taste

Chicken Cutlets Ingredients:

• 2 boneless, skinless chicken breasts

• 1 cup flour

• 2 large eggs

• 1 cup breadcrumbs (sourdough, of course)

• 1/2 cup grated Parmesan cheese

• Salt & pepper to taste

• 1 tsp garlic powder

• Avocado oil (for frying)

Instructions:

1. Prepare Chicken: Start by slicing the chicken breasts in half horizontally to create cutlets. Place each cutlet between two pieces of parchment paper and gently roll with a meat mallet or rolling pin until thin. This helps to ensure even cooking.

2. Bread the Cutlets: Set up a dredging station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, grated Parmesan cheese, salt, pepper, and garlic powder in a third dish. Dredge each cutlet in flour, dip it in the egg, and then coat it with the breadcrumb-Parmesan mix. For an extra crispy crust, roll the cutlets again between parchment paper after coating.

3. Fry the Cutlets: Heat avocado oil in a large skillet over medium heat. Once hot, carefully add the breaded cutlets to the pan. Fry for about 2 minutes on each side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.

4. Make the Sauce: In the same skillet, reduce heat to low and add the butter and olive oil. Once melted, sauté the minced garlic until fragrant, about 1 minute. Add the chicken broth (or white wine), fresh lemon juice, and capers to the skillet. Simmer the sauce for about 3-5 minutes, or until slightly thickened.

5. Serve: Drizzle the lemon caper sauce generously over the crispy chicken cutlets. Garnish with fresh parsley if desired. Enjoy your delicious meal!

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Additional Tips:

• For extra flavor, marinate the chicken cutlets in lemon juice and garlic for 30 minutes before cooking.

• Serve with a side of steamed vegetables, over a bed of rice or over pasta noodles to soak up the delicious sauce.

Reheating Tips:

• Stovetop: Reheat in a skillet over low heat, adding a splash of broth or water to keep the chicken moist.

• Oven: Place cutlets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

• Air Fryer: Preheat the air fryer to 350°F (175°C). Place the cutlets in a single layer in the basket and heat for about 5-7 minutes, or until warm and crispy.