Chicken Cutlets with Fried Capers, Parsley, and Lemon

READY IN: 20mins
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.

Ingredients Nutrition


  1. 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.
  2. Transfer capers with a slotted spoon to paper towels to drain.
  3. Pat chicken dry and season well with salt and black pepper.
  4. 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.
  5. Transfer to a platter and keep warm, covered.
  6. Remove skillet from heat.
  7. 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.
  8. Pour sauce over chicken and top with fried capers.

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