Chicken Cutlets with Fried Capers Parsley and Lemon
Elevate your weeknight dinners with these irresistibly crispy Chicken Cutlets with Fried Capers, Parsley, and Lemon! Tender chicken breasts are pounded thin, coated in a golden Parmesan breadcrumb crust, and pan-fried to perfection. The real star is the bright and flavorful topping—a medley of briny, crispy fried capers, zesty lemon juice and zest, and fresh parsley, all brought together with a silky butter sauce. This quick 40-minute recipe is perfect for a crowd-pleasing family meal or an elegant dinner party centerpiece. Serve with lemon wedges for an extra citrusy punch, and pair it with a light salad or roasted vegetables for a balanced, delicious meal. Make this vibrant dish your go-to for crispy chicken cutlets with a gourmet twist!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
- 2 tablespoons Butter
- 3 tablespoons Capers, drained and patted dry
- 1 large Lemon
- 0.25 cups Fresh parsley, chopped
Instructions
Butterfly each chicken breast by slicing it in half horizontally to create two thin cutlets. Place the cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Set up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Season the chicken cutlets lightly with the remaining salt and black pepper. Dredge each cutlet in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing lightly to adhere. Repeat with all cutlets.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, cook the cutlets in batches for about 3-4 minutes per side, or until golden brown and fully cooked through. Transfer the cooked cutlets to a plate lined with paper towels to drain.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the drained capers and fry them for 1-2 minutes, stirring frequently, until they become crispy.
Zest the lemon and juice half of it. Cut the remaining half into wedges for serving. Add the lemon zest and juice to the skillet with the capers and stir to combine. Remove from heat.
To serve, place the chicken cutlets on a platter. Spoon the fried caper and lemon mixture over the top, and sprinkle generously with chopped parsley. Serve with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 11.1 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
