Chicken Cutlets with Fried Capers, Parsley, and Lemon
Info
Rating
Calories
172.0
Protein
6.0
Sodium
121.0
Fat
16.0
Description
Active time: 15 min
Start to finish: 15 min
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed, drained, and patted dry
1 1/4 lb. chicken cutlets
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice, or to taste
Directions
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.
Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking, then sauté chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer to a platter and keep warm, covered.
Remove skillet from heat. Add parsley and lemon juice to skillet and simmer over moderately high heat, stirring and scraping up any brown bits from bottom of skillet, 1 minute. Pour sauce over chicken and top with fried capers.
