Tiramisu Recipe

Flatten and season

If chicken cutlets are thick, place between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch. Pat dry with paper towels.

In a shallow dish combine 1 cup dry white wine, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 2 tablespoons drained capers, 2 minced garlic cloves, 2 tablespoons chopped parsley, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk to combine.

Place the cutlets into the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate without over-marinating.

Set up a dredging station: one shallow bowl with 1 cup all-purpose flour (seasoned lightly with a pinch of salt and pepper), one bowl with 2 beaten eggs, and one bowl with 1 cup dry breadcrumbs or panko.

Remove chicken from marinade, letting excess drip off. Dredge each cutlet in flour, shaking off excess, dip into beaten eggs, then press into breadcrumbs to coat evenly. Place on a plate and let rest 5 minutes so coating adheres.

In a large skillet over medium-high heat, add 3 tablespoons olive oil and 2 tablespoons unsalted butter. When butter foams and oil is hot (but not smoking), add cutlets in a single layer without crowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a warm plate and tent with foil.

Reduce heat to medium. Carefully pour off excess oil from the skillet, leaving about 1 tablespoon of fat and any browned bits. Add 1 cup white wine (pan sauce wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow wine to reduce by half, about 2–3 minutes.

Add 1 cup chicken stock and bring to a gentle simmer. Stir in any remaining marinade solids (if you reserved any) or 1 tablespoon extra capers. Simmer 3–4 minutes until sauce slightly thickens. Taste and adjust seasoning with salt and pepper.

Return the cutlets to the skillet, spoon sauce over them, and warm through for 1–2 minutes. Add lemon slices to the skillet to warm and release fragrance.

Transfer cutlets to a serving platter, spoon pan sauce over each, garnish with the extra 1 tablespoon chopped parsley and additional capers as desired. Serve immediately with lemon slices on the side.