Prep 10 mins
Cook 10 mins
- 59.14 ml extra virgin olive oil
- 29.58 ml capers, rinsed,drained,and patted dry
- 566.99 g chicken breasts, pounded very thinly into cutlets
- 59.14 ml chopped fresh flat-leaf parsley
- 22.18 ml fresh lemon juice, to taste
- 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.
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.
My husband and I had this for dinner last night. It wasn't bad, at all, but it sure didn't jump up and down and beat me over the head with the floppy end of the cutlet, either. Perhaps it just wasn't suited to our taste, which is too bad- it sounded quite good.
The fried capers have an interesting taste. I like it. Really easy work-night meal.