A simple meal for any day of the week yet elegant enough to serve when entertaining. We've gone back to the basics for this delicious version. Often featured in our cooking demonstrations and always a hit. We hope you enjoy!
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.
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!
NOTE: 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!