Lemon Caper Chicken Cutlets
3/4 lb chicken cutlets (or skinless boneless breasts whacked down to 1/4" thick).
1/4 c. olive oil
2 T capers, rinsed and drained
1/4 c. flat leaf parsley, chopped (I've left this out on occasion and it's still a great dish)
1 1/2 - 2 T fresh lemon juice
Heat all the oil in a skillet over moderate heat until very hot but not smoking.
Add capers and fry until crispy.
Remove with a slotted spoon and set aside on paper towels to drain.
Season chicken on both sides with salt and pepper.
Raise temp in skillet a little and add chicken. The important thing to get a pretty crispy cutlet is not to turn the chicken more than once.
Leave it be until you have a nice pretty golden brown on the first side.
Then flip and continue to cook until cooked all the way through.
Move chicken to a plate.
Lower heat and add parsley and lemon juice to skillet, scraping up brown bits from bottom of skillet.
Pour any juices collected from the chicken on the plate into the sauce.
Plate chicken, top with sauce, then with capers
For 2 servings
Pairs Well With
This is a pretty classic dish that I've pared down to make it super fast and easy. I like it because it's high in flavor and uses things I almost always have around anyway. I got the original recipe from Gourmet several years ago.