My son Francisco and I first made this on Mother’s Day when he was a teenager. It’s one of his favorite dishes.
Ingredients: Makes 6 cutlets
1/4 cup all-purpose flour
1 teaspoon salt
Several grinds black pepper
3 skinless, boneless chicken breast halves
1/4 cup (4 Tb) olive oil, divided
1/4 cup dry white wine
½ cup chicken stock Roz’s Jewish Chicken Soup
2 medium or 1 1/2 large lemons to make ½ cup fresh lemon juice plus lemon slices
2 teaspoons minced fresh garlic
1 large shallot, diced
1 tablespoon capers, drained
4 Tb butter (1/2 cube), divided
Prepare chicken cutlets. They will fry better if cut in half width-wise and pounded flat. With your knife parallel to the cutting board, cut each breast as if to butterfly it (although in this case, there’s only only butterfly wing).
Place a cut breast half between two pieces of plastic wrap, then place in a clean plastic bag. Squeeze the air out of the bag, then fold it over.
Pound the cutlet several times with a heavy iron skillet so that it is about ½ inch flat. It’s a good way to get out your frustrations after a hard day. Repeat for all the cutlets. Rinse the chicken and dry it with a paper towel. Mix flour, salt and pepper on a plate. Dredge one cutlet at a time in the flour until it’s coated. Pat it gently until it’s just lightly coated with flour.
Heat 2 Tb oil in a large skillet over medium-high heat. Stir in 1 Tb of butter. As soon as the butter melts, add 2 chicken cutlets, making sure they do not touch each other. Saute for 5 minutes on each side, or until browned. Turn chicken around while cooking so that they brown evenly on both right and left sides. When chicken is golden brown, place it on a plate and cover it with a large lid or an inverted plate to keep warm. Add another Tb of oil and 1 Tb of butter to the pan before adding the next batch.
When all the chicken is fried, add garlic and shallots to the pan and stir a few minutes until they are fragrant.
Pour in chicken stock and wine and bring to a boil. Using a metal spatula, scrape the pan to loosen browned bits. Whisk while cooking for 5 minutes. Cut middle slices from lemon for garnish, then squeeze the juice and stir in sauce with capers and a tablespoon of butter. Cook over medium heat for 2-3 minutes.
Return chicken to the skillet and simmer for 5 minutes, turning several times to absorb the sauce. The sauce will be thick.
Serve chicken with sauce and garnish with lemon slices.