Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, halved horizontally into cutlets
- 0.7 oz (20 g) all-purpose flour
- 1.4 oz (40 g) lemon juice
- 0.7 oz (20 g) capers, rinsed
- 4.1 US fl oz (120 ml) chicken broth
- 2.0 tsp (9 g) olive oil
- 3.0 tsp (14 g) butter
- 0.4 oz (10 g) parsley, chopped
- 0.2 tsp (1 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Pound the chicken cutlets to an even 1/2-inch thickness. Season and coat lightly with flour, shaking off excess.
- Heat oil in a skillet over medium-high heat. Cook cutlets for 3–5 minutes per side, until they reach 165°F (74°C). Transfer to a clean plate.
- Add broth, lemon juice and capers to the skillet. Scrape up browned bits and simmer for 3–4 minutes to reduce slightly.
- Lower the heat and swirl in butter. Return chicken briefly to coat, then top with parsley.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Wheat and milk; check broth.
Approximate nutrition per serving: 342 kcal · Protein 44 g · Carbohydrates 10 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.