Why This Recipe Works
For this recipe, we used our easy approach to butchering and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we halved the thicker portion horizontally to make three similar-size pieces that required only minimal pounding to become cutlets. We salted the cutlets briefly to boost their ability to retain moisture and then lightly coated them in flour, which helped with browning. We seared the cutlets quickly on both sides and set them aside while making the sauce. Including both lemon juice and lemon slices in the sauce adds complexity and textural appeal. We then returned the cutlets to the pan to cook through and to wash any excess starch into the sauce, eliminating a gummy coating. A hearty amount of briny capers and a few tablespoons of butter finished the dish.