I recently made this Breaded Chicken Cutlet with Caper Butter Recipe, and I have to say—it was a game-changer for dinner night. The chicken turned perfectly golden and crispy, while the caper butter added a zesty, tangy punch that elevated the flavors beautifully.

I love how simple ingredients come together to create a restaurant-quality dish at home. Making this recipe felt satisfying, and the aroma of butter, garlic, and capers filling my kitchen was irresistible. After trying it, I knew I’d be making this often for family and friends.

It also pairs wonderfully with Chicken Parmesan with Marinara Sauce Recipe for a hearty Italian dinner or with Lemon Garlic Roasted Chicken Legs Recipe for a zesty, roasted complement.

Ingredients

Every ingredient in this recipe plays an important role in creating a perfectly crispy cutlet with a flavorful topping. Quality matters here.

4 boneless, skinless chicken breasts – Pounded to even thickness for uniform cooking.
1 cup all-purpose flour – Light coating helps the breadcrumbs stick and ensures crispiness.
2 large eggs – Beaten, act as a binder for the breading.
1 cup panko breadcrumbs – Gives extra crunch; do not use pre-seasoned for more control.
½ teaspoon salt – Enhances all the flavors in the breading.
½ teaspoon freshly cracked black pepper – Freshly cracked gives more depth than pre-ground.
2 tablespoons olive oil – Helps cook the chicken evenly and adds flavor.
3 tablespoons unsalted butter – Base for the caper butter sauce.
2 cloves garlic, minced – Fresh garlic delivers aroma and punch.
2 tablespoons capers, drained – Adds tangy, briny flavor to cut through richness.
1 tablespoon lemon juice – Brightens the sauce and complements the capers.
2 tablespoons chopped fresh parsley – Adds freshness and color as garnish.

Note: These ingredients serve 4 people as a main course.

Variations

You can customize this recipe to suit different tastes or dietary needs.

Dairy-free: Replace butter with vegan butter or olive oil.
Gluten-free: Use almond flour or gluten-free panko instead of regular flour and breadcrumbs.
Protein alternatives: Swap chicken for turkey cutlets or firm fish fillets.
Extra flavor: Add grated Parmesan to the breadcrumb mixture for cheesy crunch.
Spice kick: Sprinkle paprika or chili flakes in the breading for subtle heat.

Breaded Chicken Cutlet with Caper Butter Recipe

Cooking Time

This dish is quick yet impressive, perfect for weeknights or a weekend dinner.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

Having the right tools ensures crisp, golden chicken every time.

Meat mallet – To pound chicken evenly.
Three shallow bowls – For flour, eggs, and breadcrumbs assembly line.
Large skillet – For pan-frying the chicken.
Tongs – For flipping cutlets without breaking the breading.
Small saucepan – To make caper butter sauce separately.
Microplane or knife – For mincing garlic and chopping parsley.

How to Make Breaded Chicken Cutlet with Caper Butter Recipe?

Step 1: Prepare the Chicken

Place chicken breasts between two sheets of parchment or plastic wrap and pound to about ½ inch thick. This ensures even cooking and a tender bite. Season lightly with salt and pepper on both sides before breading.

Step 2: Bread the Cutlets

Set up a dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then press into breadcrumbs for full coverage.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown, about 3–4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.

Step 4: Make the Caper Butter

In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in capers and lemon juice, then remove from heat and mix in chopped parsley.

Step 5: Serve

Place cooked chicken on a serving platter and spoon the warm caper butter evenly over each cutlet. Garnish with extra parsley for a fresh, colorful presentation. Serve immediately for best results.

Additional Tips for Making This Recipe Better

After making this cutlet several times, these tips elevate the dish:

I always pat the chicken dry before breading to ensure crispiness.
I like to use panko breadcrumbs for extra crunch, never plain breadcrumbs.
I melt the butter slowly to avoid burning the garlic.
I serve chicken immediately; waiting makes breading soggy.
I squeeze a little extra lemon juice at the end for brightness.

How to Serve Breaded Chicken Cutlet with Caper Butter Recipe?

This dish is perfect as a main course. Serve with roasted vegetables, mashed potatoes, or a light green salad. For an elegant touch, drizzle extra caper butter over the plate and sprinkle chopped parsley on top. It also pairs beautifully with a crisp white wine.

Nutritional Information

Here’s a rough estimate per serving:

Calories: ~480 kcal
Protein: 35 g
Carbohydrates: 20 g
Fat: 28 g

Make Ahead and Storage

This recipe is best fresh but can be stored with care.

Storing

Store cooked cutlets in an airtight container in the fridge for up to 3 days. Keep caper butter separate until reheating to maintain flavor.

Freezing

Chicken cutlets can be frozen before or after cooking for up to 1 month. Wrap individually in foil and store in a freezer bag.

Reheating

Reheat in a 350°F oven for 10–12 minutes for best texture. Avoid microwaving directly on high as it can make breading soggy.

Why You’ll Love This Recipe?

This chicken cutlet recipe quickly became a favorite for multiple reasons:

Crispy perfection: Panko breadcrumbs and proper frying yield golden, crunchy chicken every time.
Zesty and flavorful: Caper butter adds tang and depth without overpowering the chicken.
Quick and easy: Ready in 35 minutes, ideal for weeknight dinners.
Versatile: Works with different proteins, sides, and dietary adaptations.
Crowd-pleaser: Elegant enough for guests yet simple enough for a family meal.

This Breaded Chicken Cutlet with Caper Butter recipe proves that you can create a restaurant-quality meal at home without complicated techniques. The combination of crispy chicken and bright, tangy butter is irresistible—your family and guests will love it!

Ash Tyrrell