Italian-Style Chicken Piccata (using chicken cutlets)

Ingredients

• 2 pieces Chicken cutlets
• 1/4 cup All-purpose flour
• 1 tablespoon Olive oil
• 2 tablespoons Unsalted butter
• 2 tablespoons Lemon juice
• 1 tablespoon Capers, drained
• 1/3 cup Chicken broth
• 1 tablespoon Fresh parsley, chopped(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Pat the chicken cutlets dry, season both sides with salt and pepper, then lightly dredge in flour, shaking off excess.

2. 2

   Heat olive oil and 1 tablespoon butter in a large skillet over medium‑high heat; add the cutlets and cook 3‑4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.

3. 3

   Add lemon juice, capers, and chicken broth to the pan, scraping up browned bits; simmer 2‑3 minutes until the sauce reduces slightly.

4. 4

   Stir in the remaining 1 tablespoon butter to finish the sauce, then return the chicken to the skillet to coat briefly.

5. 5

   Serve each cutlet topped with the lemon‑caper sauce and garnish with chopped parsley if desired.