Lemon-Infused Chicken Cutlets

1. Prepare the Chicken

Cut each chicken breast in half crosswise, then take the thicker half and slice it horizontally to create three cutlets of similar thickness. Place the cutlets between sheets of plastic wrap and gently pound them to an even ½-inch thickness using a meat pounder. Season the cutlets with 2 teaspoons of salt and ½ teaspoon of pepper, then set them aside for 15 minutes.

2. Prepare the Lemons

Halve one lemon lengthwise, trim the ends from one half, then halve it lengthwise again and cut crosswise into ¼-inch-thick slices. Juice the remaining half and the second whole lemon, setting aside 3 tablespoons of juice for later.

3. Dredge the Chicken

Dredge the seasoned chicken cutlets in flour, shaking gently to remove any excess flour.

4. Cook the Chicken - First Batch

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it just begins to smoke. Place six cutlets in the skillet and reduce the heat to medium. Cook the cutlets until they are golden brown on one side, about 2 to 3 minutes. Flip them over and cook for another 2 to 3 minutes until the other side is also golden brown. Transfer the cooked cutlets to a wire rack set over a rimmed baking sheet.

5. Cook the Chicken - Second Batch

Repeat the cooking process with another 2 tablespoons of oil and the remaining six cutlets.

6. Prepare the Sauce

Add the remaining 1 teaspoon of oil to the skillet along with the minced shallot. Cook until the shallot softens, about 1 minute, then add the minced garlic and cook until it becomes fragrant, approximately 30 seconds. Pour in the chicken broth, reserved lemon juice, and lemon slices. Bring the mixture to a simmer, making sure to scrape up any browned bits from the bottom of the skillet for added flavor.

7. Simmer the Chicken

Return the cutlets to the skillet, nestling them into the sauce. Simmer the chicken in the sauce for about 4 minutes, flipping them halfway through to ensure they are evenly coated.

8. Finish the Sauce

Simmer the sauce until it thickens to the consistency of heavy cream, which should take about a minute longer if needed. Remove the skillet from the heat and whisk in the butter until it melts and the sauce becomes silky. Stir in the drained capers and minced parsley, then season with additional salt and pepper to taste.

9. Serve

Spoon the luscious lemon-caper sauce over the chicken cutlets on the platter and serve.