Chicken cutlets with fried capers, parsley and lemon

July 21, 2010

Chicken cutlets with fried capers, parsley and lemon
Gourmet’s Five ingredients, pg 55

¼ cup extra virgin olive oil
2 T capers, rinsed, drained and patted dry
1 ¼ pounds chicken cutlets
¼ cup chopped, fresh, flat leaf parsley
1 ½ T fresh lemon juice

Heat the oil in a 12 inch skillet over moderate high heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.

Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking. Sauté chicken in batches, turning once, until golden brown, 1 to 1 ½ minutes per side. Transfer to a platter and keep warm.

Add parsley and lemon juice to the skillet and simmer over moderately high heat for one minute, scraping any brown bits off the bottom of the pan. Pour sauce over chicken and top with capers.

How I did it: Whole foods didn’t have chicken cutlets, so I used a whole breast. After browning on both sides, I covered the skillet and let it cook for about 5 minutes, until done.

I didn’t dry the capers and splattered hot oil all over the cookbook and the stove. OOPS.