Piccata di Pollo (Chicken Cutlets with Lemon and Caper Sauce) Recipe

1. 1

   Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot.

2. 2

   Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess.

3. 3

   Brown the chicken on both sides, 1 to 2 minutes per side.

4. 4

   Transfer to a plate.

5. 5

   Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits.

6. 6

   Add 1/4 cup chicken stock and cook until syrupy.

7. 7

   Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.

8. 8

   Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley.

9. 9

   Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.