Lemon, capers, artichoke hearts, and butter are some of my most favorite ingredients in the world. So it seems like a no-brainer to put all four of them together in a sauce that is spooned over breaded, pan-fried chicken cutlets. My family definitely agrees. And I never mind when one or two of the kids prefer to have their chicken without the sauce because that just leaves more for me.
| PREP: 15 minutes | COOK: 20 minutes | COOL: none |
½ cup all-purpose flour
2 large eggs, well beaten
1 cup fine dried bread crumbs
1½ pounds chicken cutlets (see Note)
Kosher salt and freshly ground black pepper
4 tablespoons salted butter, or as needed
2 tablespoons olive oil, or as needed
½ cup white wine or chicken broth
¼ cup fresh lemon juice (from 1 to 2 lemons)
¼ cup capers, drained
1 cup drained marinated quartered artichoke hearts
2 tablespoons caper berries (optional)
3 tablespoons chopped fresh flat-leaf parsley
1 lemon, cut into wedges
1. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third.
2. Season the chicken on both sides with 1 teaspoon salt and ½ teaspoon pepper. Lightly and evenly coat the cutlets in the flour, then egg (letting the excess drip away), and then crumbs, pressing lightly to help them adhere. Set aside in a single layer.
3. In a large, heavy skillet, heat 2 tablespoons of the butter and the oil over medium-high heat. Add the cutlets and cook until deep golden brown on both sides and cooked through, turning once with tongs, about 3 minutes on each side. Work in batches if necessary to avoid crowding the skillet, adding more butter and oil as needed.
4. Transfer the cutlets to a serving platter and tent with foil to keep warm.
5. Wipe out the skillet. Add the wine, lemon juice, and capers and simmer until reduced by half, about 4 minutes. Stir in the artichoke hearts and remaining 2 tablespoons butter and stir until the butter melts. Check the seasoning.
6. Spoon the sauce over the chicken, sprinkle with caper berries (if using) and parsley, and garnish with lemon wedges. Serve warm.
7. Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes 4 servings
NOTE: If the cutlets are more than ¼ inch thick, place them between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy rolling pin.