1
Slice each chicken breast horizontally into two thinner cutlets (or cut in half top-to-bottom if easier), aiming for even thickness to help with pounding later.
2
Place each cutlet in a plastic bag and gently pound the thicker side with the bottom of a pot until it's an even quarter-inch thickness throughout.
3
Season both sides of the cutlets generously with salt and pepper, then let them dry brine for about 10 minutes to season through and help retain moisture.
4
Dredge each cutlet in all-purpose flour, shaking off excess, then let them rest about 5 minutes so the flour hydrates slightly for better browning and adhesion.
5
Preheat a 12-inch stainless pan over medium-high heat for 2-3 minutes, add about 3 tablespoons of oil until lightly shimmering, then quickly re-dredge the cutlets in flour before adding to the pan.
6
Fry the cutlets about 3 to 3.5 minutes on the first side until golden and crusty, shaking the pan and pressing gently with a spatula for even contact, adding more oil if needed to prevent scorching.
7
Flip and reduce heat to medium-low, cooking another 2-3 minutes until cooked through (internal temp around 150-155°F), then remove and let rest.
8
Wipe out the pan to remove any burnt flour bits, add a bit more oil over medium-low heat, and sauté the dried capers for about a minute until fragrant and slightly crisp.
9
Add the minced garlic with a touch more oil and cook gently for about 1.5 to 2 minutes until softened, translucent, and fragrant, being careful not to burn it.
10
Stir in a small amount of flour to form a light roux, then add the white wine, scraping up any browned bits, and reduce for about 2 to 2.5 minutes until the alcohol cooks off and it thickens slightly.
11
Add the chicken stock, stir in, and simmer for 1 to 1.5 minutes until reduced by about half.
12
Turn the heat to the lowest setting, add the lemon juice, then whisk in the cold cubed butter until fully melted and emulsified into a silky sauce.
13
Turn off the heat, taste and adjust salt as needed, then stir in the minced parsley and lemon zest; thin with a splash of water or stock if the sauce is too thick.
14
Plate the chicken cutlets, spoon plenty of sauce over each, finish with a bit of fresh lemon zest on top, and serve with pasta, smashed potatoes, or crusty bread.
PrimedTableBETA
