Thin chicken cutlets sear until golden in a hot skillet, then simmer in a bright, garlicky sauce built from dry white wine, fresh lemon juice, and briny capers. The pan sauce reduces down to a silky, tangy finish that clings to every bite, finished with a swirl that makes it glossy and rich without feeling heavy. Fresh parsley and lemon slices at the table keep things vibrant and clean-tasting, the kind of bright, olive oil–forward cooking this way of eating is built on. Everything comes together in one skillet, from the initial sear to the final spoon of sauce, so cleanup is minimal and the flavor payoff is huge. It's a weeknight-friendly dish that leans on lemon, garlic, and good olive oil rather than anything heavy, making it a genuinely solid pick for a Mediterranean-style table.
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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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