The Lello Kitchen
Crispy Chicken Cutlets with Caper-Lemon Butter
Thin, crisp chicken cutlets finished with a sharp caper-lemon butter that turns a weeknight staple into something worth serving.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
The cutlets stay crisp because the sauce is spooned around and lightly over them only at the last moment.
Method
- Dust cutlets lightly with flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high. Cook cutlets until golden and the center reaches 165°F / 74°C, about 3 to 4 minutes per side depending on thickness. Transfer to a warm platter.
- Lower heat, add butter and capers, and cook until the butter foams and the capers begin to crisp.
- Add lemon zest and juice, swirl briefly, and spoon around the cutlets. Serve immediately.
Cook’s notes
- Thin cutlets cook quickly; check temperature rather than relying only on time.
Substitutions
- Turkey cutlets work similarly but may be slightly leaner.
To serve
Serve with arugula, potatoes or buttered green beans.
Storage & make-ahead
Refrigerate leftovers up to 3 days; reheat gently so the chicken does not dry out.
