Step by step

Method

9 steps

1. 1

   Mix the flour, Parmesan, garlic powder, salt, and pepper on a plate. Set out a clean plate for the cooked chicken.

2. 2

   Slice each chicken breast into 3 thinner pieces. Pound them between sheets of plastic to about ¼ inch thick, then pat dry.

3. 3

   Dredge both sides in the flour mixture and tap off the excess so only a thin coating remains.

4. 4

   Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear the chicken in batches for 3–4 minutes per side, until golden and 165°F. Add a little oil or lower the heat if the pan gets dry. Transfer the cutlets to the plate.

5. 5

   Wipe out only the excess oil, leaving a few browned bits. Turn off the heat briefly, then add the wine and sliced garlic. Return the pan to medium and bubble 4–5 minutes, scraping the bottom, until only a small amount of liquid remains.

6. 6

   Stir in the capers, broth, and lemon juice. Bring the sauce to a gentle simmer.

7. 7

   Return the chicken and any juices to the skillet. Spoon sauce over the cutlets and partially cover. Cook 3–5 minutes, until the sauce lightly thickens and the chicken is hot.

8. 8

   Lower the heat. Add the cold butter and tilt the pan until it melts into the sauce. Spoon the sauce over the chicken, then remove the skillet from the heat.

9. 9

   Scatter over parsley and serve with pasta, rice, or roasted vegetables.