Ingredients:
- 4 Boneless, skinless chicken breasts (approx. 6 oz / 170g each)
- 1/4 cup All-Purpose Flour (or Gluten-Free blend)
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 2 Large Eggs, lightly beaten
- 2 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 2 Shallots, minced
- 1/2 cup Dry White Wine (or low-sodium Chicken Broth)
- 3/4 cup Low-Sodium Chicken Broth
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Capers, drained
- 1 Tbsp Fresh Parsley, chopped
- 2 tsp Lemon zest
Instructions:
- Slice each chicken breast in half horizontally to create 8 thinner cutlets. Place between plastic wrap and gently pound to an even 1/4-inch thickness.
- Set up a dredging station with three shallow dishes: one with the flour, salt, and pepper mix; one with the beaten eggs; and one empty dish for the finished cutlets.
- Lightly coat each cutlet first in the flour mixture (shaking off excess), then dip in the egg, allowing excess to drip off. Place immediately on the clean dish.
- Heat the 2 Tbsp of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear the cutlets in batches for 2-3 minutes per side until golden brown and cooked through (165°F / 74°C). Remove chicken and keep warm on a platter.
- Reduce heat to medium. Add the minced shallots to the same pan, scraping up any brown bits (the fond). Sauté for 1 minute until softened.
- Pour in the white wine (or broth substitute). Bring to a strong simmer and scrape the pan bottom vigorously. Let the liquid reduce by half.
- Add the remaining 3/4 cup chicken broth and the lemon juice. Bring back to a simmer and cook until the sauce has slightly thickened (about 3-4 minutes).
- Remove the pan from the heat. Whisk in the 1 Tbsp of butter until emulsified and glossy. Stir in the drained capers, lemon zest, and most of the fresh parsley.
- Return the chicken cutlets to the pan just to coat them in the sauce, or arrange them on plates and spoon the sauce liberally over the top. Garnish with remaining fresh parsley.