Preparation Steps

• Pound the chicken cutlets to an even 0.5-inch thickness. In a shallow dish, combine flour, salt, and pepper.
• Dredge each chicken cutlet in the flour mixture, shaking off any excess. Set aside.
• In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
• Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Add minced shallot and cook until softened, about 2 minutes. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1 minute.
• Stir in chicken broth, capers, and lemon juice. Bring to a simmer and cook for 3-5 minutes, or until the sauce has slightly thickened.
• Return the chicken to the skillet and spoon the sauce over it. Simmer for 1-2 minutes to heat through. Garnish with fresh parsley.