| Ingredients: 4 chicken breasts, boneless skinless 2 Teaspoon(s) kosher salt 1/2 Teaspoon(s) freshly ground black pepper 1/2 lemon 1 Clove(s) minced garlic 1 Cup(s) chicken broth 3 Tablespoon(s) lemon juice 3 Tablespoon(s) butter, unsalted 3 Tablespoon(s) capers 1 Tablespoon(s) chopped parsley |
Directions:
Cut chicken breasts into cutlets by first cutting each breast in half, then slicing the thicker half into two thin cutlets, resulting in three equally sized and equally thick cutlets. Then pound out the cutlets between saran wrap to get a perfect half inch thickness on all cutlets. Place the cutlets in a bowl and add salt and pepper. Toss the cutlets in the seasoning. Then let stand for 15 minutes. Dredge each cutlet in flour and place on a rack on a baking sheet. Heat a skillet with 2 tbsp vegetable oil. Cook the twelve cutlets in two batches of six. Fry until brown, about 2-3 minutes per side. Slice the lemon with skin still on. The skin, pulp and pith all go into the sauce. In the dirty pan, make the sauce with 1 tbsp vegetable oil, minced shallot. Cook until the shallots are softened. Add 1 minced clove of garlic. Add chicken broth, lemon juice and the sliced lemon. Add the cutlets to the sauce and simmer gently. This will thicken the sauce and keep the cutlets from getting gummy. Simmer for 4 minutes. Transfer the cutlets to a platter and finish the sauce. Turn off the heat and whisk in 3 tbsp of butter. Add capers and parsley. Season to taste with salt. Spoon the sauce over the cutlets and serve. |