Chicken Cutlets with Lemon and Capers
By America's Test KitchenPublished on September 15, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 slices hearty white sandwich bread, torn into pieces3 tablespoons unsalted butter, cut into 3 pieces and chilled2 teaspoons grated zest and ¼ cup juice from 2 lemonsSalt and pepper ½ cup all-purpose flour 2 large eggs 8 thin-cut, boneless, skinless chicken cutlets (about 1 ½ pounds)½ cup vegetable oil ¼ cup drained capers 2 teaspoons sugar
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread, 1 tablespoon butter, zest, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg, and dredge in bread crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
- Heat ¼ cup oil in large nonstick skillet over medium-high heat until just smoking. Fry capers until puffed and golden, 30 to 60 seconds. Transfer to paper towel-lined plate. Cook half of cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet and repeat with remaining oil and remaining chicken. Wipe out skillet. Simmer lemon juice and sugar in now-empty skillet over medium heat until slightly thickened, about 2 minutes. Off heat, whisk in remaining butter. Top cutlets with sauce and fried capers. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 slices hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons grated zest and ¼ cup juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
2 large eggs
8 thin-cut, boneless, skinless chicken cutlets (about 1 ½ pounds)
½ cup vegetable oil
¼ cup drained capers
2 teaspoons sugar
Ingredients
4 slices hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons grated zest and ¼ cup juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
2 large eggs
8 thin-cut, boneless, skinless chicken cutlets (about 1 ½ pounds)
½ cup vegetable oil
¼ cup drained capers
2 teaspoons sugar
Ingredients
4 slices hearty white sandwich bread, torn into pieces
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons grated zest and ¼ cup juice from 2 lemons
Salt and pepper
½ cup all-purpose flour
2 large eggs
8 thin-cut, boneless, skinless chicken cutlets (about 1 ½ pounds)
½ cup vegetable oil
¼ cup drained capers
2 teaspoons sugar
Why This Recipe Works
Shallow-frying our Chicken Cutlets with Lemon and Capers required a fraction of the oil we would have used had we deep-fried. Tasters preferred homemade bread crumbs to the store-bought varieties, and also preferred capers packed in brine to those packed in salt.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread, 1 tablespoon butter, zest, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg, and dredge in bread crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
- Heat ¼ cup oil in large nonstick skillet over medium-high heat until just smoking. Fry capers until puffed and golden, 30 to 60 seconds. Transfer to paper towel-lined plate. Cook half of cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet and repeat with remaining oil and remaining chicken. Wipe out skillet. Simmer lemon juice and sugar in now-empty skillet over medium heat until slightly thickened, about 2 minutes. Off heat, whisk in remaining butter. Top cutlets with sauce and fried capers. Serve.
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