1/4 cup vegetable oil
2 tablespoons unsalted butter
1 cup flour
Kosher salt and freshly ground black pepper
4-6 chicken cutlets
2 tablespoons olive oil
3/4 pint grape tomatoes, quartered
3 tablespoons capers, rinsed and drained
1/3 cup white wine
Zest of 1/2 lemon
1/4 cup fresh parsley, chopped
1. In a large nonstick skillet, heat the vegetable oil and butter over medium-high heat. In a medium bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper, and then dredge in the seasoned flour mixture. Shake off any excess flour. Cook the chicken cutlets for 3 to 5 minutes on each side, until golden and cooked through. Transfer to a plate and keep warm.
2. Drain excess fat from skillet then return skillet to medium-high heat. Add the olive oil, tomatoes, capers, wine, and lemon zest. Cook for 4 minutes, until the tomatoes start to soften. Stir in the parsley and season to taste with salt and pepper.
3. Pour the sauce over the chicken and serve.
This recipe is from Weeknights with Giada. The original recipe called for olives but I omitted them and upped the capers instead. I was very pleased with how it turned out and we all enjoyed it. It’s ver similar to piccata but less lemony. I liked the addition of tomatoes and the parsley. Lots of great flavors.
Shown here with Risotto with Currants, Pine Nuts, and Feta Cheese.