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Categories:
chicken cutlets flour salt freshly ground white pepper butter olive oil white wine lemon juice lemon parsley capers
Viewed: 5 - Published at: 8 years agoIngredients
- 3-4 boned and skinned chicken cutlets
- 2 tablespoons flour
- 1/4 to 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons dry white wine
- 2 tablespoons lemon juice
- thinly sliced lemon
- finely chopped parsley
- drained capers
Method
- With a flat meat pounder, gently pound the chicken cutlets to make them even thickness.
- Combine the flour, salt, and pepper and dredge the cutlets.
- Using a large skillet with full surface area, heat the butter and oil, and when it is very hot but not brown, add the chicken in one layer.
- Cook over relatively high heat until golden brown on one side.
- Turn and cook until golden brown on the other.
- Carefully pour off the fat from the skillet, if desired, by holding the chicken back with a spoon or a lid.
- Return the skillet to the heat and add the wine.
- Cook briefly until it starts to evaporate stirring to dissolve any brown particles in the skillet.
- Add the lemon juice and capers.
- Arrange chicken cutlets on the plate or platter, and drizzle sauce over.
- Snip with the parsley for a garnish.
