Lemon Butter Chicken Cutlets (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 thinned out boneless chicken breasts, hammered flat
02 -
Salt and pepper as needed
03 -
120g plain flour
04 -
30ml olive oil
05 -
60g butter, split in half
→ For the Sauce
06 -
2 crushed garlic cloves
07 -
120ml white wine (chicken stock works too)
08 -
240ml chicken stock
09 -
Juice squeezed from 1 lemon
10 -
15g capers (skip if you want)
11 -
Handful of fresh parsley to top it off
# Instructions:
01 -
Pound chicken breasts until they're even using a meat hammer. Sprinkle both sides with salt and pepper, then coat with flour and shake off what doesn't stick.
02 -
Warm up olive oil and half the butter in a big pan over medium-high heat. Cook chicken until it's golden and done inside, roughly 3-4 minutes each side. Put it on a plate for now.
03 -
Using the same pan with all those tasty bits left behind, throw in the garlic and cook for half a minute till it smells good. Pour in the wine to loosen up the browned bits stuck to the pan. Add your stock and lemon juice, then let it bubble away for 3-4 minutes.
04 -
Turn down the heat and mix in the rest of your butter plus capers until everything looks smooth. Put the chicken back in and spoon sauce all over it. Let it all simmer together for 2 minutes so flavors can mix.
05 -
Put chicken on plates, scatter fresh parsley on top and add extra lemon slices if you want.
# Notes:
01 -
You'll get the best results if you hammer the chicken to about 5mm thick so it cooks fast and evenly.
02 -
You can adjust how much lemon you use depending on how tangy you like it.