Top Review by GinnyP
Mean, what a cool recipe! A local restaurant adds fried capers to their caesar salad. Now I'm comfortable trying that at home. I didn't have much 'sauce' in the end, but what I did have was flavorful enough that I didn't need any more. I had one hand bare and the other wearing a disposable glove. The glove hand was for handling raw chicken. It made things simpler for me. Delicious leftover, straight out of the refigerator the next day, too.
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons capers, rinsed,drained,and patted dry
- 1 1⁄4 lbs chicken breasts, pounded very thinly into cutlets
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1 1⁄2 tablespoons fresh lemon juice, to taste
Directions See How It's Made
- 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.
- Transfer capers with a slotted spoon to paper towels to drain.
- Pat chicken dry and season well with salt and black pepper.
- Heat oil remaining in skillet over moderately high heat until hot but not smoking, then sauté chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side.
- Transfer to a platter and keep warm, covered.
- Remove skillet from heat.
- 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.
- Pour sauce over chicken and top with fried capers.