Thin chicken cutlets get a quick sear in olive oil until deeply golden, then simmer in a bright pan sauce built from garlic, dry white wine, chicken broth, fresh lemon juice, and briny capers. The sauce reduces down to something glossy and tangy, clinging to every bite of tender chicken, and a scatter of fresh parsley and extra lemon slices keeps the whole plate feeling fresh and vibrant. It leans on real olive oil, citrus, garlic, and herbs for flavor rather than anything heavy, which is exactly the kind of light, savory profile that fits a Mediterranean way of eating. Serve it with a simple salad or some crusty bread for soaking up the sauce, and you've got a weeknight dinner that still feels a little special. This is a solid pick to add to your Mediterranean rotation whenever you want something bright, garlicky, and satisfying without much fuss.
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Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb
Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.
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