Ingredients
- 1 gallon lukewarm water
- ¼ cup kosher salt
- 8 chicken cutlets
- salt and pepper to taste
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, divided
- 4 tablespoons extra virgin olive oil
- 1 cup chicken stock
- 2 large lemons, juiced
- 3 ½ ounces capers, drained
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
Why This Recipe Stands Out
Helpful Cooking Tips
- Don’t skip the lemon juice and capers—they add the signature bright and salty flavors.
- Keep an eye on the chicken to avoid overcooking, which can make it dry.
Step 1
Combine some lukewarm water with salt in a big bowl until the salt dissolves. Pop the chicken cutlets in and let them sit at room temp for about 15 minutes. Once that’s done, take the chicken out, pat it dry, and toss the salty water.
Step 2
Season the cutlets with salt and pepper, then dredge them in flour, shaking off any extra. Set them aside on a plate while you get the oven ready.
Step 3
Heat your oven to 400°F (200°C) and grease a 9x13-inch baking dish. In a large skillet, melt half the butter with the olive oil over medium-high heat until the butter is fully melted and the oil is shimmering. Brown the chicken cutlets in batches, about 3 minutes per side, then transfer them to your baking dish.
Step 4
Pop the chicken in the oven and bake until it’s cooked through and no longer pink inside, around 10 minutes. If you have a thermometer, it should read 165°F (74°C) in the thickest part.
Step 5
While the chicken is baking, use the same skillet to make the sauce. Heat it over medium-high, then add the chicken stock, lemon juice, and capers. Scrape up any tasty browned bits stuck to the pan. Season with garlic, salt, and pepper to your liking.
Step 6
Finally, stir in the rest of the butter, a tablespoon at a time, cooking and stirring constantly until the sauce thickens up and is nice and spoonable—this should take about 4 minutes. Pour the sauce over the chicken and enjoy!
