Ingredients
Equipment
Method
Set up and coat the cutlets
- Season the thin chicken cutlets with salt and pepper, then set up a breading station with flour, beaten egg, and a mixture of Pecorino Romano and panko breadcrumbs. Arrange them so each cutlet can be dredged, dipped, and pressed quickly.
- Dredge each cutlet in the flour, dip it in the beaten egg, then press it firmly into the Romano-panko coating. Keep the coating well-packed so it crisps into a deep golden crust.
Pan-fry
- Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat, then pan-fry the cutlets for 3-4 minutes per side until deeply golden. Remove to a plate as soon as the crust looks shatter-crisp.
Make the lemon-caper butter sauce
- In the same skillet, cook the minced garlic for 30 seconds, stirring to avoid browning. Add the dry white wine to deglaze, scraping up the browned bits.
- Add the lemon juice and drained capers, then simmer for 3 minutes to concentrate the flavor. Reduce until the liquid looks slightly thickened and aromatic.
- Turn the heat to low and swirl in the remaining 2 tablespoons cold butter until the sauce looks glossy. If it breaks, keep stirring gently off and on heat until smooth.
Serve
- Plate the crispy cutlets and pour the lemon-caper butter sauce over each one. Garnish with fresh parsley so the top stays bright and fragrant.
Notes
Pro tip: press the cutlets firmly into the Romano-panko so the crust bonds before frying; for extra crunch, let the coated cutlets sit 5 minutes while you preheat the pan. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat for a few minutes to help crisp the crust. Freezing is not recommended because the crust softens. For a dietary swap, use gluten-free all-purpose flour and gluten-free panko 1:1 to keep the coating crunchy.