Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5–1.75 lb / 680–800 g total), halved or butterflied and pounded to 1/4–1/2 inch (6–12 mm) thickness
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup (60 g) all-purpose flour (or 1/2 cup + 2 tbsp for a slightly thicker coat)
  • 1 large whole egg + 2 large egg whites (or 3 large egg whites), whisked
  • 1 tbsp (15 ml) water or milk (optional, to thin egg mix)
  • 1–2 tbsp (15–30 g) grated Parmesan (optional, whisk into egg for extra savory note)
  • Freshly cracked black pepper (to taste)
  • 2 tbsp (30 ml) extra-virgin olive oil, divided
  • 1/4 cup (60 ml) dry white wine or low-sodium chicken broth (or 1/4 cup broth + 1 tsp white wine vinegar if avoiding alcohol)
  • 3/4 cup (180 ml) low-sodium chicken broth
  • 3 tbsp (45 ml) fresh lemon juice (about 1–2 lemons)
  • 1 tbsp (14 g) unsalted butter OR 1 tbsp (15 ml) extra-virgin olive oil (dairy-free option)
  • 1–2 tsp (5–10 g) cornstarch dissolved in 1 tbsp (15 ml) cold water (optional, for slight thickening)
  • 2 tbsp (30 g) capers, rinsed and drained (optional)
  • 2 tbsp (8 g) chopped fresh flat-leaf parsley (for garnish)
  • Lemon wedges, for serving

Instructions:

  1. Prep the chicken: Butterfly or halve breasts as needed, place between plastic wrap and pound to an even 1/4–1/2 inch thickness. Season both sides lightly with salt and pepper. Optional quick brine: sprinkle both sides with a pinch of salt and rest 10–15 minutes; pat dry before dredging.
  2. Set up the dredging station: Bowl 1—seasoned all-purpose flour with a pinch of salt and pepper. Bowl 2—whisk whole egg, egg whites, optional water/milk, and optional grated Parmesan until combined. Dredge each cutlet in flour, shake off excess, dip into egg mixture, letting excess drip off.
  3. Sear the chicken: Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) olive oil, swirling to coat. Add 2 cutlets without overcrowding and sear 3–4 minutes per side until deep golden and edges set (visual cue: even golden-brown crust; juices run clear). Transfer to a wire rack or plate and tent loosely with foil. Add remaining 1 tbsp oil and repeat with remaining cutlets.
  4. Make the lightened sauce: Reduce heat to medium and remove excess fat from the skillet, leaving browned fond. Deglaze with 1/4 cup dry white wine (or 1/4 cup broth) and scrape browned bits. Add remaining 3/4 cup low-sodium chicken broth and 3 tbsp lemon juice; bring to a simmer. Optional: stir in cornstarch slurry and simmer 1–2 minutes until sauce is glossy and slightly thickened. Off heat, swirl in butter or 1 tbsp olive oil for sheen; stir in capers and parsley. Taste and adjust seasoning cautiously.
  5. Finish and serve: Return cutlets to the pan briefly (30–60 seconds) to warm and coat in sauce or spoon sauce over plated cutlets. Ensure internal temperature reaches 165°F (74°C). Garnish with chopped parsley and lemon wedges and serve immediately.