- 2 whole lemons
- 6 6-8 oz boneless skinless chicken breasts
- 1/2 cup all purpose flour seasoned with salt and fresh ground pepper
- 6 Tbsp J. Olive Co. Milanese Gremolata Olive Oil
- 1 small shallot – finely minced
- 3/4 cup chicken broth
- 3 Tbsp capers – rinsed
- 3 Tbsp unsalted butter – divided
- 2 Tbsp chopped Italian flat leaf parsley
- kosher or sea salt & fresh ground pepper, to taste
Gather a large oven proof platter and piece of foil for tenting chicken. Pre-heat oven to 180°, with rack in the middle position.
Season flour with salt and pepper for dredging chicken on a plate or shallow pan and set aside.
Cut 1 lemon in half – trimming ends off – then slice 1/2 into thin half moons. Juice the remaining 1 1/2 lemons – this will be used for the sauce at the end of cooking the cutlets.
Cut each chicken breast in half horizontally – resulting in thinner breasts. Place them in an unsealed zip-lock bag and pound them to an even 1/4 inch thickness using a meat pounder. A good substitute is a rolling pin used like a mallet.
Pat the cutlets dry with paper towels and then dredge each one in the flour mixture – shacking off the excess. Transfer to a single layer to a large platter.
Preheat a large skillet to a medium high heat then add 3 tablespoons of the Milanese Gremolata Infused Olive Oil.
Without crowding, add 3-4 of the dredged chicken cutlets and let cook until nicely golden – about 3 minutes. Flip and cook the other side the same which should only require about 2 minutes. Remember they are only 1/4 inch thick. Remove and place on the oven proof platter and tent with foil and place in the warm oven. Repeat this process with the other cutlets – adding remaining olive oil prior to starting. Add chicken to oven dish when complete.
When the cutlets are finished – sauté the minced shallot in the same skillet until it is fragrant – about 45 seconds.
Stir in the chicken broth and half moon lemon slices and simmer – scraping any bits from the pan (fond) and reducing the liquid to about 1/3 cup. Stir in the rinsed capers and lemon juice and reduce again. Remove from heat and add butter a few pieces at a time. Add the parsley, stir and pour the sauce over the warming platter of cutlets – or plate each serving with cutlet and sauce and serve with a side of pasta drizzled with olive oil. Enjoy!
Recipe Notes: Use a large gallon size sip lock bag to pound the breasts to 1/4 inch thickness – you can add a few horizontally sliced breasts and scoot them around as they are finished. Or just cover with butchers paper or plastic wrap and pound away!