Crispy Lemon Chicken Piccata Cutlets

Ingredients

• 1 ½ lb chicken breast(paid link)
• ½ cup all-purpose flour(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 3 tbsp olive oil(paid link)
• 4 tbsp butter(paid link)
• 2 clove garlic(paid link)
• ½ cup chicken broth(paid link)
• ⅓ cup lemon juice(paid link)
• 2 tbsp capers(paid link)
• 2 tbsp parsley(paid link)

Instructions

1. 1

   Slice chicken breasts horizontally to create thin cutlets. Pound them to an even thickness of about 1/4 inch.

2. 2

   In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.

3. 3

   Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.

4. 4

   Add the remaining 2 tablespoons of butter to the skillet. Add minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom. Stir in the capers.

5. 5

   Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for 1-2 minutes, until heated through. Garnish with fresh chopped parsley before serving.

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