Categories: Meals

Ingredients

• 4 chicken cutlets
• 1/2 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg white, lightly beaten
• 6 tbsp salted butter, divided
• 2 tbsp olive oil, divided
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp brined capers, drained and rinsed
• 1/3 cup chopped parsley
• Hot cooked pasta

Directions

1. Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.

2. Melt 2 tbsp butter with 1 tbsp olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2-3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tbsp butter and remaining 1 tbsp olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.

3. 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 tbsp butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.

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