Lemon Caper Chicken Cutlet

These Lemon Caper Chicken Cutlets are a combination of crispy chicken and a tangy, flavorful sauce. The bright acidity of fresh lemon and the briny capers elevate this dish, making it perfect for a quick weeknight dinner or a special occasion. Pair with a simple salad, pasta or roasted vegetables for a complete meal that's sure to impress!

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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!

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.