Lemon Caper Chicken Cutlets Recipe
If you’re looking for a delightful and quick meal to impress, this Lemon Caper Chicken Cutlets recipe is perfect for you! Combining tangy lemon, aromatic capers, and the unique flavor of preserved lemon, this dish offers a burst of Mediterranean-inspired flavors. It’s an ideal choice for a light dinner or a sophisticated weeknight treat. Here’s how to make it:
Ingredients:
- Chicken: 1 large or 2 small butterflied chicken breasts or chicken cutlets (about 3/4 pound)
- Seasoning: Salt and freshly ground black pepper
- Flours: 2 tablespoons all-purpose flour, 2 tablespoons rice flour
- Fats: 3 tablespoons butter (divided), 2 tablespoons avocado or grapeseed oil
- Aromatics: 1 large shallot, finely minced (about 3 tablespoons), 1/4 teaspoon red pepper flakes
- Acids: 2 tablespoons freshly squeezed lemon juice
- Add-ins: 1 tablespoon drained capers, Half of a small-medium preserved lemon, finely chopped
- Garnish: Freshly chopped parsley
Directions:
- Prepare the Chicken: If using a large chicken breast, cut it into two equal pieces. Place each piece between two layers of plastic wrap and pound to an even thickness of about 1/2-inch. This ensures quick and even cooking.
- Dredging Station: Mix the all-purpose and rice flours in a shallow dish. This combination gives the chicken a deliciously crisp texture without being too heavy.
- Cooking the Cutlets: Heat a large nonstick skillet over medium-high heat with the oil and 2 tablespoons of butter. Once the butter foams, season the chicken with salt and pepper, dredge in the flour mixture (tapping off the excess), and place in the skillet. Cook for about 3 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate.
- Make the Sauce: In the same skillet, add the minced shallot and red pepper flakes, cooking until fragrant. Stir in the lemon juice, capers, and preserved lemon, simmering for another minute to blend the flavors.
- Finishing Touches: Whisk in the remaining butter until the sauce is silky. Spoon this vibrant sauce over the chicken cutlets and garnish with freshly chopped parsley for a refreshing touch.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 310 kcal per serving
- Servings: 2
This Lemon Caper Chicken Cutlets recipe not only promises a meal that’s both quick and delicious but also packs a flavorful punch that can elevate your weeknight dinners. Enjoy this dish with a side of steamed vegetables or a light salad for a complete meal. Happy cooking!
Lemon Caper Chicken Cutlets
- Total Time: 25 minutes
- Yield: 2 1x
Description
This Lemon Caper Chicken Cutlets recipe is a delightful twist on the classic Italian dish, featuring tender chicken coated in a light, crispy flour blend, nestled in a tangy sauce of preserved lemons and capers. Perfect for those who love a burst of flavor without overwhelming the palate, this dish offers a refreshing blend of citrus and herbal notes, ideal for a sophisticated yet easy-to-prepare dinner.
Ingredients
1 large or 2 small butterflied chicken breasts or chicken cutlets (about 3/4 pound)
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons rice flour
3 tablespoons butter, divided
2 tablespoons avocado or grapeseed oil
1 large shallot, finely minced (about 3 tablespoons)
1/4 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 tablespoon drained capers
Half of a small-medium preserved lemon, finely chopped
Freshly chopped parsley, for garnish
Instructions
Cut the chicken breast into two equal sized pieces if using a large one. Place one piece between two layers of plastic wrap and pound to an even thickness of about 1/2-inch. Repeat with the second piece. Set aside.
Mix the all-purpose and rice flours in a shallow dish.
Heat a large nonstick skillet over medium-high heat with oil and 2 tablespoons of butter. When the butter starts to foam, add the chicken breasts.
Season both sides of chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Place in the skillet and cook for 3 minutes on each side until golden brown and cooked through.
Remove chicken to a plate. In the same skillet, add shallots and red pepper flakes, cooking until fragrant. Add lemon juice, capers, and preserved lemon. Simmer for another minute.
Whisk in remaining butter. Serve the chicken with the sauce and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 kcal