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1
Dredge chicken Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine.
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2
Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
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3
Saute chicken Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle.
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4
Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side.
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5
The cooking time will depend on the thickness of the cutlet.
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6
Transfer the chicken to a platter.
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7
Pour out any excess fat from the pan.
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8
Deglaze pan and make sauce Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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9
Cook until the liquid is reduced by half, about 30 seconds.
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10
(If the liquid is reducing too quicklybefore all the browned bits have been incorporatedremove the pan from the heat.)
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11
Remove the pan from the heat.
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12
Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
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13
Serve Immediately pour the sauce over the chicken, and serve.
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14
To ensure that the cutlets cook evenly, they should have a uniform thickness, usually around 1/4 inch.
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15
Place the cutlets on your work surface, and cover with plastic wrap; use the smooth side of a meat mallet (or a heavy skillet) to pound until desired thinness.
