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