Chicken with Lemon and Capers
Shallow-frying our Chicken Cutlets with Lemon and Capers required a fraction of the oil we would have used had we deep-fried. Tasters preferred homemade bread crumbs to the store-bought varieties, and also preferred capers packed in brine to those packed in salt.
- 4 slices hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, cut into 3 pieces and chilled
- 2 teaspoons grated zest and 1/4 cup juice from 2 lemons
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
- 1/2 cup vegetable oil
- 1/4 cup drained capers
- 2 teaspoons sugar
1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread, 1 tablespoon butter, zest, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs in third shallow dish.
2. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg, and dredge in bread crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
3. Heat ¼ cup oil in large nonstick skillet over medium-high heat until just smoking. Fry capers until puffed and golden, 30 to 60 seconds. Transfer to paper towel-lined plate. Cook half of cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet and repeat with remaining oil and remaining chicken. Wipe out skillet. Simmer lemon juice and sugar in now-empty skillet over medium heat until slightly thickened, about 2 minutes. Off heat, whisk in remaining butter. Top cutlets with sauce and fried capers. Serve.