Classic Italian-American dish featuring tender chicken cutlets in a bright, tangy lemon-caper sauce. This restaurant favourite is surprisingly quick to make at home and delivers maximum flavour with minimal effort.
Get everything ready before you start cooking
Follow these steps in active cooking mode
Place chicken breasts between two sheets of cling film and pound to an even 1cm thickness using a meat mallet or rolling pin.
Season both sides of the chicken generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams.
⏱ Heat for 1-2 minutesCook the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Don't crowd the pan—work in batches if needed.
⏱ 3-4 minutes per sideRemove chicken to a plate and tent with foil to keep warm. Add remaining olive oil to the pan if needed.
Add lemon juice and chicken stock to the pan, scraping up any browned bits from the bottom. Bring to a simmer.
⏱ Simmer for 2 minutesStir in the capers and remaining butter. Let the butter melt and emulsify into the sauce, swirling the pan gently.
⏱ 1 minuteReturn the chicken to the pan, spooning the sauce over it. Garnish with fresh parsley and serve immediately.