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Breaded Chicken Cutlet with Caper Butter Recipe
Ben Carraoli

Breaded Chicken Cutlet with Caper Butter recipe

I made this breaded chicken cutlet with caper butter 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.
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Total Time 35 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Slice or pound chicken breasts to even thickness for quick cooking. Season lightly with salt and pepper. Even thickness prevents dry or undercooked spots.
  2. 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.
  3. 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.
  4. 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.
  5. 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.