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Thin golden chicken cutlets in a bright lemon and caper butter sauce. It comes together in one pan while the pasta boils.
Slice the 600 g chicken breasts in half horizontally to get 4 thin cutlets and pound them to an even 1 cm. Season with the salt and pepper, then coat both sides in the flour and shake off the excess.
Heat the 30 ml olive oil with 2 tablespoons of the butter in a wide 28 cm frying pan over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until golden and cooked through to 74°C inside, then move them to a plate.
Lower the heat to medium, add the 8 g garlic for 30 seconds, then pour in the 120 ml white wine and scrape the base of the pan. Let it bubble for 2 minutes until reduced by half.
Add the 180 ml chicken stock and the juice of the lemon and simmer for 3 to 4 minutes until the sauce lightly coats a spoon. Stir in the capers and the remaining 2 tablespoons of butter until glossy.
Return the cutlets and any juices to the pan, spoon the sauce over and warm through for 2 minutes. Scatter the parsley and a few thin lemon slices on top.
