Chicken Cutlets with Fried Capers, Parsley, and Lemon

1. 1

   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.

2. 2

   Transfer capers with a slotted spoon to paper towels to drain.

3. 3

   Pat chicken dry and season well with salt and black pepper.

4. 4

   Heat oil remaining in skillet over moderately high heat until hot but not smoking, then saute chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side.

5. 5

   Transfer to a platter and keep warm, covered.

6. 6

   Remove skillet from heat.

7. 7

   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.

8. 8

   Pour sauce over chicken and top with fried capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.