Tip: Wait to add lemon juice, capers, and parsley until the very last minute before serving.
This step should help maintain their vivid color and bold flavor.
Ingredients
4(5- to 6-oz.)
Credit: Greg Dupree
chicken cutlets
1/2cup(2 oz.)
all-purpose flour
1 1/2teaspoonskosher salt
1/4teaspoonblack pepper
1large egg white, lightly beaten
6tablespoons(3 oz.)
Stir together flour, salt, and pepper.
Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high.
Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side.
Transfer to a plate.
Discard drippings; do not wipe skillet clean.
Add broth, lemon juice, and capers to skillet.
Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits.
Reduce heat to medium, and simmer, whisking occasionally, 5 minutes.
Whisk in remaining 2 tablespoons butter.
Spoon sauce over chicken, and serve immediately with pasta.
