Breaded Chicken Cutlet with Caper Butter Recipe

Ash Tyrrell

Breaded Chicken Cutlet with Caper Butter Recipe

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.

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Prep Time 15

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.