Description
Italian style chicken cutlets lightly breaded and served with a lemon sauce.
Ingredients
Units
Scale
- 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons capers in brine, drained
- 1/4 cup flat leaf parsley, chopped
Instructions
- Place flour on a plate or shallow bowl and season with salt and pepper.
- Break the egg in a shallow bowl and whisk.
- Dip each chicken breast in egg and flour. Set aside on a plate.
- In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.
Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside. - Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.
- Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.
Nutrition
- Serving Size:
- Calories: 731
- Sugar: 2.2 g
- Sodium: 402.3 mg
- Fat: 47.5 g
- Saturated Fat: 13.2 g
- Carbohydrates: 29.4 g
- Fiber: 1.2 g
- Protein: 46.6 g
- Cholesterol: 249.4 mg
