- 2-4 boneless, skinless chicken breast (1 1/2 pound total) cut into cutlets
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup flour
- 3 tbsp Parmesan cheese grated
- 4 tbsp olive oil
- 4 tbsp butter divided
- 1/2 cup dry white wine or chicken stock
- 2-3 tbsp fresh lemon juice
- 1/4 cup brined capers drained and rinsed
- Fresh parsley chopped
- Fresh lemon slices for decoration
In a small bowl combine flour, salt, pepper and parmesan cheese. Moisten chicken breasts with water and dredge them thoroughly in the flour mixture, until well coated. Shake off the excess.
Heat the oil and 2 Tbsp of butter in a large skillet. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
Work in batches, do not crowd skillet, add oil if needed. Remove the chicken from skillet and set aside. Drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Add the white wine or chicken stock, lemon juice, and capers to the pan. Use a spatula to dissolve (or “deglaze”) the brown bits from the bottom of the skillet. Let cook, stirring occasionally, until the sauce reduce by half.
Whisk in the remaining 2 tablespoons of butter, until the butter is melted and incorporated. Add the parsley, remove from heat and set aside.
Arrange the chicken over pasta or mashed potatoes on serving plates and drizzle the sauce over each portion. Garnish with fresh lemon slice and more fresh parsley, if desired.