Chicken Cutlets with Lemon and Capers
Imagine fried chicken in a fraction of the time with a fraction of the mess.
Keywords
- Main Courses
- Chicken
- Weeknight
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Cooking tools:
- Food processor
- Cooling rack
- Nonstick skillet
- Oven
- Stove
- Baking sheet
- Whisk
- Dish
- Plate
- Paper towel
Ingredients
- 4 slices hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, cut into 3 pieces and chilled
- 2 teaspoons grated zest and 1/4 cup juice from 2 lemons
- Salt
- pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
- 1/2 cup vegetable oil
- 1/4 cup drained capers
- 2 teaspoons sugar
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