Chicken Cutlets with Lemon, Capers and Red Onions
March 1, 2007
This fast and easy recipe from Rocco’s gives gourmet flavor in thirty minutes.
4 – 5 oz. chicken cutlets. Choose thin pieces.
Flour for dredging.
2 eggs, beaten well.
1 1/2 sticks butter, at room temperature.
1/2 cup lemon juice.
2 oz. capers, rough chopped.
1/2 cup diced red onion.
Salt and pepper to taste.
Heat 1/2 stick butter in a large saute pan over medium-low heat. Meanwhile, dredge chicken in flour and then coat with the eggs. Add the chicken to the pan and saute slowly until light golden brown and cooked through, about 2 minutes per side. Remove chicken from the pan and season with salt and pepper. While the chicken is cooking, bring the lemon juice to a boil in another large saute pan. Whisk in the remaining butter and allow to reduce slightly. Add the capers to the pan and season the sauce with salt and pepper. Pour sauce liberally over the chicken and sprinkle with the red onion. Serves 4.
Serve with rice or pasta and a salad of greens seasoned with diced red onion and slivered almonds.