VEAL PICCATA WITH LEMON AND CAPERS
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 10
Steps:
- Place the veal in one tray and flour in the other.
- In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
- Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
- Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
- Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
- Continue with the rest of the veal until all of them are sauteed and done.
- NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
- RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
- Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
- Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
- Garnish with some lemon slices on the side and serve immediately.
Nutrition Facts : Calories 260 calories, Carbohydrate .1 grams carbohydrates, Fat 12.8 grams fat, Fiber 0 grams fiber, Protein 34.6 grams protein, ServingSize 4 ounces cookied veal, Sugar 0 grams sugar
CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS
An easy and elegant chicken dish. Perfect when served family-style on a platter.
Provided by Josephine Franchino Twohy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g
HEALTHY CHICKEN PICCATA
Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.
Provided by Katie Webster
Categories entree
Time 30m
Number Of Ingredients 12
Steps:
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
- Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.
Nutrition Facts : ServingSize 2 slices chicken and 1/3 cup sauce, Calories 264 calories, Sugar 2 g, Sodium 550 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 28 g
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
- Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
- Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.
LEMON CHICKEN PASTA WITH CAPERS AND OLIVES
Lemon chicken with capers and olives in a bright, citrusy, and creamy lemon Parmesan sauce over linguine pasta.
Provided by Sheila Thigpen
Categories Main Dish
Time 30m
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions.
- Juice and zest lemons to get 1/4 cup juice and 1 tablespoon zest. Slice any extra lemon for garnishing.
- Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper.
- Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess.
- Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden. Remove from pan to a plate.
- Add garlic and 1/2 cup wine to skillet and deglaze the pan. Slowly add cream and milk, cooking and stirring until it come to a gentle boil. Stir in lemon juice, capers, and olives.
- Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.
- Ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Garnish with chopped Italian parsley and freshly ground black pepper, if desired.
Nutrition Facts : ServingSize 1 g, Calories 1101 kcal, Carbohydrate 79 g, Protein 63 g, Fat 57 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 308 mg, Sodium 1266 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 26 g
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS
This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
- Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
- Heat the reserved oil in the skillet over medium heat.
- Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
- Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
- Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
- Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
- Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
- Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
- Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.
PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON
Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish
Provided by MarraMamba
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
CHICKEN PICCATA WITH LEMON AND CAPERS
Chicken Piccata is a classic Italian-American dish made with chicken cutlets and capers served in a delicious white wine and lemon butter sauce. This recipe is super easy to make and is packed with flavour!
Provided by Emily Kemp
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Cut the chicken breasts in half lengthwise so you have thin cutlets. Cover them with a sheet of plastic wrap (cling film) and bash them gently with a meat mallet or rolling pin until they are around ¼ inch (1cm) thick.
- Season the chicken with salt then dredge each cutlet in flour (3/4 cup) making sure to shake off any excess.
- Heat the olive oil (1 tbsp) in a large skillet or frying pan, once hot fry the chicken cutlets in batches for 4 minutes on each side until golden brown and cooked all the way through. Place the cooked chicken on a clean plate and cover with foil to keep warm.
- Turn the heat down low and add 1 tbsp of butter (15g). Once melted add the wine (½ cup) and the stock (1 cup/240ml) then turn the heat to high and whisk the sauce until it starts to thicken slightly (about 5-6 minutes).
- Add the remaining butter (1 tbsp), capers (2 tbsp) and lemon juice (1 tbsp), stir until the butter has melted. Add the chicken back to the pan. If your pan or skillet isn't big enough serve your chicken on a serving plate and pour over the sauce. Serve.
Nutrition Facts : Calories 402 kcal, Carbohydrate 8 g, Protein 50 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 160 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PICCATA WITH LEMON BUTTER CAPER SAUCE
This easy Classic Italian Chicken Piccata recipe features thin slices of chicken breast smothered in a smooth lemon butter sauce with capers, all made in one pan in 20 minutes!
Provided by Elizabeth Lindemann
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
- Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
- Add the white wine (1/2 cup) or chicken stock, lemon zest and juice, and capers (2 tablespoons) to the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2-3 minutes.
- Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back into the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.
- Serve with sauce spooned over the chicken.
Nutrition Facts : Calories 475 kcal, Carbohydrate 7 g, Protein 49 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 175 mg, Sodium 1057 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED LEMON CHICKEN CUTLETS
Pan-fried lemon chicken cutlets are drizzled with a lemon sauce infused with garlic. You'll be amazed that something this tasty can be ready in under 30 minutes!
Provided by Marjory Pilley
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Arrange chicken cutlets in a single layer on a plate.
- Combine flour, basil and thyme in a small bowl.
- Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.
- Swirl olive oil in a large pan.
- Add 1 Tablespoon of butter to the pan and melt over medium-high heat.
- Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.
- Remove chicken to a serving platter and keep warm.
- Melt remaining butter in the pan.
- Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.
- Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.
- Spoon lemon garlic mixture over chicken and garnish with lemon slices.
Nutrition Facts : Calories 225 kcal, Carbohydrate 2 g, Protein 25 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 190 mg, ServingSize 1 serving
CHICKEN SCALLOPINI
Chicken Scallopini, a 15-minute dinner idea, is a weekly menu staple in my home (and will soon be in yours, too!). The easy one-skillet recipe features pan-fried chicken in a punchy lemon-butter sauce.
Provided by Meggan Hill
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving, Carbohydrate 14 g, Protein 2 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 16 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
LEMON CAPER CHICKEN
Steps:
- In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
- *Read product label before recipe preparation.
PORK CUTLETS WITH LEMON CAPER SAUCE
Breaded and seasoned pork cutlets are quick and easy to make! Serve them with a tangy lemon caper sauce for a flavor-packed meal!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 35m
Number Of Ingredients 12
Steps:
- Place a large skillet over medium heat; add olive oil
- Place the flour, bread crumbs, salt, and thyme in a shallow bowl.
- In a separate bowl, whisk together the eggs and the water.
- Dredge the pork chops in the egg mixture, allow the excess to drip back into the bowl. Dip pork in flour mixture, turning to coat. Repeat with the remaining pork cutlets.
- Working in batches, add the pork to the hot skillet and heat for 3-4 minutes per side; or until golden brown. Remove pork and keep warm.
- Add butter to the same skillet, slowly stream in chicken broth whisking up any browned bits from the pork.
- Add lemon juice and capers, whisk. Bring sauce to a boil; reduce heat and simmer until sauce has reduced and thickened slightly.
- Serve sauce over pork.
Nutrition Facts : Calories 454 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 683 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS
Steps:
- Gather the ingredients.
- Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
- Combine flour with salt and pepper; dredge the chicken in the flour mixture.
- Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
- Remove chicken to a platter for the time being.
- To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
- Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
- Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
- Cooking time may vary, depending on thickness of the chicken.
- Serve and enjoy!
Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g
CRISP PORK CUTLETS WITH LEMON-CAPER SAUCE
A briny-peppery mayonnaise adds zing to these slightly spicy fried pork cutlets. Round out the meal with a butter lettuce salad.
Provided by Tony Rosenfeld
Categories Main Course
Yield 4
Number Of Ingredients 12
Steps:
- Pound each chop between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick. Mix the chipotle powder with 1 tsp. salt and 1/2 tsp. pepper and sprinkle on the chops.
- Finely grate the zest of half the lemon and then juice that half. Cut the remaining half into wedges for serving.
- In a medium bowl, mix the mayonnaise with the lemon juice and zest, the capers, 1 tsp. of the thyme, the garlic, 1 tsp. pepper, and 1/4 tsp. salt.
- Put the flour, eggs, and panko in separate shallow bowls. Toss the panko with the remaining 1 tsp. thyme and 1/2 tsp. salt. Dredge each cutlet in the flour, shaking off any excess, then in the egg, and then in the panko to coat well. Transfer to a plate or platter.
- Heat 3 Tbs. of the oil in a 10- to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 of the cutlets, reduce the heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining 3 Tbs. oil and cutlets. Serve with the sauce and lemon wedges.
Nutrition Facts : ServingSize 4, Calories 630 kcal, Fat 440 kcal, SaturatedFat 9 g, TransFat 49 g, Carbohydrate 17 g, Fiber 1 g, Protein 29 g, Cholesterol 155 mg, Sodium 910 mg, UnsaturatedFat 38 g
CHICKEN CUTLETS WITH FRIED CAPERS, PARSLEY, AND LEMON
Steps:
- 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.
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LEMON CAPER CHICKEN CUTLETS - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
Servings 1Estimated Reading Time 9 minsCategory ChickenTotal Time 40 mins
- Sprinkle your Anna Super Fine flour in a medium sized bowl, take each chicken tender and coat it on all sides with the flour. Place all the floured chicken on a plate for when you are ready to fry them. Heat your cast iron skillet to a medium high heat and and add 1/4 c of your Cento Olive Oil and the butter.
- Add your chicken to the skillet and DO NOTHING after you place the chicken into the hot skillet. You do not want to flip the chicken too soon because you basically want the flour to create a crust on the tenders. Also remember to not crowd the pan. It is better to fry in batches. I add about 5 at a time to the pan.
- Cook the chicken for about 5 to 7 minutes before flipping. You want to make sure you have a nice golden brown crust before flipping. If you see that you have that crust after the 5 to 7 minutes, flip your chicken pieces and cook the same way on the other side.
- While the chicken cooks, open your can of anchovies, drain the oil into a small bowl because you will use this later. Remove the anchovies and dice them into a small dice.
CHICKEN PICCATA WITH LEMON CAPER SAUCE - JESSICA GAVIN
From jessicagavin.com
4.1/5 (86)Calories 319 per servingCategory Entree
- To ensure even cooking, cut the chicken breasts in half lengthwise to create 4 total portions. Season both sides of chicken pieces with salt and pepper.
- In a shallow bowl combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.
- Heat a large 12-inch skillet over medium-high heat. Once hot add the olive oil. When the oil is hot and begins to shimmer, carefully add chicken to the pan. Cook until lightly browned and the thickest part of the meat reaches 160°F (61ºC), about 3 minutes per side. Remove and transfer to a plate.
LEMON AND CAPER CHICKEN CUTLETS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
- Place the spices, zest, half the lemon juice, caper juice, cornstarch, salt and pepper in a large bowl and mix well.
- Cut the chicken into ¼ - inch cutlets. Place in a bowl with the marinade and mix well. Let rest for a few minutes. 3. Heat a large pot on medium-high. Pour oil and place some of the cutlets in the hot oil. Cook for 3 minutes on one side, then for 2 to 3 minutes on the other. Put the cooked cutlets on a plate. Repeat if necessary, with the remaining cutlets.
- Add the capers to the pan, with the remaining lemon juice and ¼ cup water to deglaze. Remove the pan from the heat. 5. Pour ¼ cup water in the bowl of marinade. Mix well using a spatula and pour into the pan. Heat once again for 30 seconds, mixing to thicken the sauce. Pour on the chicken cutlets and garnish with herbs and lemon wedges.
LEMON CHICKEN CUTLETS - SPOONACULAR
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TABLE FOR TWO - CHICKEN CUTLETS WITH LEMON CAPER SAUCE
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Estimated Reading Time 3 mins
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LEMON BUTTER CHICKEN CUTLETS - VIKALINKA
From vikalinka.com
5/5 (3)Category Main CourseCuisine FrenchCalories 368 per serving
- Heat the olive oil in a large pan, brown the chicken cutlets in the hot oil until golden for 5 minutes on each side. After the chicken has been frying for a couple of minutes add the butter. This will add more flavor and colour to the chicken. You might want to do the frying in batches. Then remove the chicken from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the lemon butter sauce.
- To the same pan add the minced garlic and let it cook over low heat for 30 seconds, then add the parsley, lemon juice, lemon slices and chicken stock, turn up the heat and bring to a boil, then lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the chicken back to the pan and spoon the sauce all over.
CHICKEN PICCATA: PAN-FRIED BREADED CHICKEN CUTLETS WITH ...
From homemadeitaliancooking.com
5/5 (1)Estimated Reading Time 3 minsCategory MeatTotal Time 1 hr
- Carefully slice the breasts in half horizontally. Place each half in a ziplock bag and gently pound the breast with a mallet or back of heavy pan until the breast is an even thickness all around. Repeat until you have 8 same size chicken cutlets.
CHICKEN PICCATA WITH LEMON CAPER SAUCE RECIPE - COOKING ...
From cookingwithruthie.com
5/5 (2)Total Time 45 minsCategory ChickenCalories 478 per serving
- In a large skillet melt ¼ cup butter, pan fry the breaded chicken cutlets, add more butter to pan as needed.
PICCATA DI POLLO (CHICKEN CUTLETS WITH LEMON AND CAPER ...
From chowhound.com
Cuisine ItalianCalories 222 per servingCategory Main Dish
- Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess.
- Transfer to a plate. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits.
LEMON CHICKEN WITH CAPERS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 2Calories 540 per servingCategory Mains
- Cut chicken breasts in half crosswise. Working with one chicken piece at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/4 inch. Sprinkle chicken pieces with salt and pepper.
- Melt 2 tbsp butter with oil in a large nonstick frypan over medium heat. Cook chicken in batches, until lightly browned on both sides and completely cooked, about 1 – 2 minutes per side. Transfer chicken to a plate and tent with foil.
- Melt remaining 2 tbsp butter in same frypan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add broth and wine; simmer, stirring frequently, until liquid is reduced by half, about 3 – 5 minutes.
- Reduce heat to medium-low. Stir in lemon juice, capers, 1 tbsp parsley and lemon peel. Add cream and cook, stirring, until slightly thickened, about 5 minutes. Return chicken and any accumulated juices to pan. Simmer, stirring, until heated through. Sprinkle with remaining 1 tbsp parsley.
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