Lemon Caper Chicken Cutlet
Updated: Oct 23
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.
Why You'll Love This Recipe
A bright, briny sauce that cuts through the richness
Crispy on the outside, juicy in the middle
A great use for homemade sourdough breadcrumbs
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Lemon Caper Sauce Ingredients:
28g (2 Tbsp) butter14g (1 Tbsp) olive oil2 garlic cloves, minced60g (¼ cup) chicken broth (or white wine)30g (2 Tbsp) fresh lemon juice17g (2 Tbsp) capers, drained4g (1 Tbsp) fresh parsley, chopped (optional)Salt and pepper to taste
Chicken Cutlets Ingredients:
2 boneless, skinless chicken breasts
125g (1 cup) flour
2 large eggs
120g (1 cup) breadcrumbs (sourdough, of course)
50g (½ cup) grated Parmesan cheese
Salt & pepper to taste
3g (1 tsp) garlic powder
Avocado oil (for frying)
Instructions:
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.
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.
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.
Make the Sauce: In the same skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the chicken broth (or white wine), fresh lemon juice, and capers. Simmer for 3-5 minutes until slightly thickened, then take the pan off the heat and swirl in the cold butter until it melts into a silky, emulsified sauce.
Serve: Drizzle the lemon caper sauce generously over the crispy chicken cutlets. Garnish with fresh parsley if desired. Enjoy your delicious meal!
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.
Storing Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes so the coating crisps back up, the microwave makes it soggy. Cooked cutlets also freeze well for up to 3 months, reheat from frozen in the oven until hot and crisp.
Ingredient Notes
Capers: Capers bring a briny, salty punch that cuts through the richness of the butter sauce, don't skip them even if you're unsure about the flavor.
Troubleshooting Tips
Cutlets came out tough: Pound them evenly and thin, and cook them quickly over higher heat.
Sauce broke or separated: Take the pan off the heat before swirling in cold butter so it emulsifies instead of splitting.
Too sour: Capers and lemon are both acidic. Balance with a little butter or a pinch of sugar.
Coating fell off: Let the dredged cutlets rest a few minutes before they hit the pan.
What to Serve This With
Serve over pasta or alongside roasted vegetables to soak up the sauce.
Comments