Lemon-Chicken Cutlets with Kyle MacLachlan

4 Serves


  • 4 boneless, skinless breast halves, butterflied

  • ¼ cup all-purpose flour

  • Coarse salt and freshly ground pepper

  • 4 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • ½ cup dry white wine

  • 3 tablespoons capers, rinsed

  • Fried Capers

  • Juice of 1 lemon


  1. Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

  2. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.

  3. Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.

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