I made this Breaded Chicken Cutlet with Caper Butter Recipe last weekend when I wanted something crispy but still elegant for dinner. I was surprised how quickly it came together while still tasting restaurant-worthy.
The buttery caper sauce added such a bright finish that everyone kept asking how I made it. I love how the crunchy coating and tangy sauce balance perfectly in every bite.
If you’re looking for a simple yet impressive chicken dish, this recipe is one you’ll want to keep on repeat. You can also enjoy a side like Crispy Potato Salad Recipe to complement the meal.
Ingredients Section
Each ingredient in this dish plays an important role in creating crispy chicken and a flavorful butter sauce. Using fresh, good-quality ingredients ensures the best texture and flavor. This recipe goes well with dishes such as Sesame Garlic Ramen Noodles Recipe for a complete dinner experience.
• 4 boneless, skinless chicken breasts, sliced or pounded thin – Thin cutlets cook quickly and stay tender. Pounding ensures even cooking and crisp texture.
• 1 cup all-purpose flour – Helps the egg mixture stick properly to the chicken and creates a uniform coating.
• 2 large eggs – Act as the glue that binds breadcrumbs to the chicken.
• 1 tablespoon water or milk – Mixed with eggs to thin them slightly for better coating.
• 1½ cups breadcrumbs or panko – Panko breadcrumbs create a lighter, crispier crust compared to standard breadcrumbs.
• ½ cup freshly grated Parmesan cheese – Adds savory flavor and extra crispiness. Freshly grated cheese melts and browns better than pre-packaged versions.
• 1 teaspoon garlic powder – Boosts flavor without overpowering the dish.
• 1 teaspoon dried parsley – Adds subtle herbal flavor to the breading.
• ¾ teaspoon salt – Essential for seasoning the chicken evenly.
• ½ teaspoon black pepper – Adds mild warmth and balance.
• ½ cup vegetable or olive oil – Used for pan frying to achieve golden crisp cutlets.
• 4 tablespoons unsalted butter – Forms the base of the caper butter sauce.
• 2 tablespoons capers, drained – Provide tangy, salty bursts that balance the rich butter.
• 1 tablespoon lemon juice – Brightens the sauce and cuts richness.
• 2 tablespoons chopped fresh parsley – Adds color and fresh flavor to finish the dish.
Note: These ingredient quantities serve approximately 4–5 people.
Variations
This recipe is easy to customize based on preference or dietary needs.
You can use gluten-free breadcrumbs and flour for a gluten-free version. For dairy-free preparation, skip Parmesan or use dairy-free cheese alternatives. Adding lemon zest or crushed red pepper flakes enhances flavor. Some cooks also melt mozzarella or provolone over the cutlets for a cheesy finish. Air frying instead of pan frying is another lighter alternative.
Cooking Time
This recipe cooks quickly, making it ideal for busy evenings.
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: About 35 minutes
Equipment You Need
• Meat mallet or rolling pin – Used to pound chicken evenly for uniform cooking.
• Shallow bowls – Needed for flour, egg, and breadcrumb coating stations.
• Large skillet – Used to fry chicken cutlets evenly and achieve crisp coating.
• Tongs – Help safely flip cutlets during cooking.
• Paper towel-lined plate – Drains excess oil after frying.
How to Make Breaded Chicken Cutlet with Caper Butter Recipe?
This recipe comes together easily using a simple breading process and quick pan frying. Preparing ingredients ahead keeps the cooking smooth. The caper butter sauce finishes the dish beautifully with minimal effort.
Prepare the Chicken
Slice or pound chicken breasts to even thickness for quick cooking. Season lightly with salt and pepper. Even thickness prevents dry or undercooked spots.
Set Up Breading Station
Place flour, egg mixture, and breadcrumb mixture in separate bowls. Coat chicken first in flour, then egg, then breadcrumbs. Press crumbs gently so they adhere well.
Fry the Chicken Cutlets
Heat oil in a skillet over medium heat and cook cutlets until golden brown. Cook each side until crisp and fully cooked inside. Drain cooked cutlets on paper towels.
Prepare Caper Butter Sauce
In a small pan, melt butter and stir in capers and lemon juice. Let sauce warm briefly so flavors combine. Remove from heat to prevent burning.
Finish and Garnish
Spoon warm caper butter sauce over crispy cutlets. Sprinkle fresh parsley on top before serving. Serve immediately for best crisp texture.
Additional Tips for Making This Recipe Better
After making this dish several times, I’ve learned a few tricks that improve results.
• I always pound chicken evenly so it cooks at the same speed.
• I press breadcrumbs firmly to prevent coating from falling off.
• I avoid overcrowding the pan so cutlets stay crispy.
• I keep finished cutlets warm in the oven while cooking batches.
• I sometimes add lemon zest to the sauce for extra brightness.
How to Serve Breaded Chicken Cutlet with Caper Butter Recipe?
This dish pairs beautifully with many sides. Serve cutlets with mashed potatoes, pasta, or roasted vegetables for a complete meal. A light green salad or steamed green beans add freshness alongside the rich butter sauce. For presentation, drizzle extra sauce over the chicken and garnish with fresh parsley and lemon slices. Serving on a warm platter helps maintain crispness.
Nutritional Information
Here is an approximate nutritional overview per serving.
• Calories: Around 480 calories per serving depending on oil absorption
• Protein: Approximately 38 grams from lean chicken
• Carbohydrates: About 28 grams from breading
• Fat: Around 24 grams from frying oil and butter sauce
Make Ahead and Storage
This dish stores well, though it tastes best freshly cooked.
Refrigerating
Store cooked cutlets in an airtight container in the refrigerator for up to 3 days. Keep sauce separate for best texture.
Freezing
Freeze breaded, uncooked cutlets on a tray first, then store in freezer bags for up to 2 months. Cook directly from frozen, adding extra cooking time.
Reheating
Reheat cutlets in an oven or air fryer to restore crispiness. Avoid microwaving as coating becomes soft.
Why You’ll Love This Recipe?
This chicken cutlet recipe combines crispy texture with bright, buttery flavor, making it perfect for everyday dinners or special occasions.
• Quick and simple preparation
The recipe uses pantry-friendly ingredients and cooks quickly, making it ideal for busy evenings.
• Crispy and flavorful result
Golden breadcrumbs and tangy caper butter create a restaurant-quality flavor at home.
• Family-friendly meal
Both kids and adults enjoy crispy chicken, making it an easy crowd-pleaser.
• Easy to customize
You can adjust cheese, herbs, or cooking methods to match dietary preferences.
• Perfect for leftovers or meal prep
Cooked cutlets reheat well, making lunches or quick dinners easy later in the week.
This Breaded Chicken Cutlet with Caper Butter recipe delivers crispy comfort with bright, buttery flavor in every bite. Once you try it, you’ll see how easily it becomes a favorite weeknight meal that also feels special enough for guests.
Breaded Chicken Cutlet with Caper Butter recipe
Ingredients
Method
- Slice or pound chicken breasts to even thickness for quick cooking. Season lightly with salt and pepper. Even thickness prevents dry or undercooked spots.
- Place flour, egg mixture, and breadcrumb mixture in separate bowls. Coat chicken first in flour, then egg, then breadcrumbs. Press crumbs gently so they adhere well.
- Heat oil in a skillet over medium heat and cook cutlets until golden brown. Cook each side until crisp and fully cooked inside. Drain cooked cutlets on paper towels.
- In a small pan, melt butter and stir in capers and lemon juice. Let sauce warm briefly so flavors combine. Remove from heat to prevent burning.
- Spoon warm caper butter sauce over crispy cutlets. Sprinkle fresh parsley on top before serving. Serve immediately for best crisp texture.
Notes
- I always pound chicken evenly so it cooks at the same speed.
- I press breadcrumbs firmly to prevent coating from falling off.
- I avoid overcrowding the pan so cutlets stay crispy.
- I keep finished cutlets warm in the oven while cooking batches.
- I sometimes add lemon zest to the sauce for extra brightness.