Sort ingredients
kha-ai
QR Code
Listen
Pdf
Start by pounding out your chicken if it's not already thinly sliced.
Season generous on each side with salt and pepper.
Add your flour to a small shallow bowl.
Dredge your chicken into the flour mixture, pressing down to ensure the chicken is fully covered. Shake any excess flour off set aside.
To a large saucepan add your olive oil and 3 tbsp of butter to medium heat. Add your chicken cutlets and cook for about 2-3 minutes per side, or until just cooked.
Remove your chicken from the pan and set aside for a moment.
Keep heat on medium and add your remaining 2 tbsp of butter. Once heated, add your white wine and bring to a low simmer and cook for 2 minutes or so until the wine is reduced.
Add your capers and lemon juice and cook for 1 minute.
Return the chicken back to the pan. Add your sliced lemon and begin basting the chicken with the sauce from the bottom of the pan. Do this for just a minute as you don't want the chicken to get dry.
Add your parmesan cheese and fresh parsley and serve right away!