Print

Crispy Lemon Caper Chicken Cutlets Recipe Easy Zesty Butter Sauce

crispy lemon caper chicken cutlets - featured image
Print Recipe

A quick and easy recipe featuring crispy chicken cutlets with a zesty lemon caper butter sauce that balances bright citrus flavors with a savory, buttery finish.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil or vegetable oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 2 tablespoons drained capers
  • 1/4 cup white wine or chicken broth (optional, for deglazing)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly to about 1/4 inch thickness. Pat dry with paper towels.
  2. In a shallow dish, combine flour, salt, and black pepper. Lightly coat each chicken cutlet in the flour mixture, shaking off excess.
  3. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering but not smoking.
  4. Cook chicken cutlets in the hot oil without crowding the pan, about 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate to drain.
  5. Lower heat to medium. Add butter to the pan and melt. Add minced garlic and sauté until fragrant, about 30 seconds.
  6. Pour in lemon juice, add capers, and if using, white wine or chicken broth to deglaze the pan. Simmer for 2-3 minutes until sauce thickens slightly.
  7. Return chicken cutlets to the pan and spoon sauce over them. Warm together for 1 minute to meld flavors.
  8. Sprinkle with chopped fresh parsley before serving.

Notes

Pat chicken dry before dredging for best crispiness. Avoid overcrowding the pan to maintain oil temperature and crisp crust. Use brined capers rinsed well for balanced saltiness. The sauce can separate if overheated; keep heat moderate and simmer until glossy. For gluten-free, substitute flour with almond or gluten-free flour blend. Butter can be replaced with coconut oil or dairy-free margarine for dairy-free version.

Nutrition

Keywords: lemon chicken, crispy chicken cutlets, capers, butter sauce, easy dinner, weeknight meal, gluten-free option

Find it online: https://leilameals.com/crispy-lemon-caper-chicken-cutlets-recipe-easy-zesty-butter-sauce/