Pan – Fried Chicken Cutlet Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thin cutlets (or butterfly and pound to 1/4 inch thickness). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from the chicken section).

Set up dredging station

Place the flour in a shallow dish. In a second shallow dish, beat the 2 eggs until smooth. In a third dish, combine breadcrumbs, 2 tbs grated Parmesan, 1/2 tsp garlic powder, and 1/4 tsp black pepper.

Dredge

Coat each cutlet first in flour (shake off excess), then dip into beaten eggs, then press into breadcrumb mixture until evenly coated. Set on a plate and let rest 5 minutes to adhere.

Pan-fry

Heat a large skillet over medium-high heat and add 4 tbs vegetable oil and 1 tbs unsalted butter. When shimmering and butter has melted (but not burned), add cutlets in a single layer (work in batches if needed). Fry until golden brown, about 3-4 minutes per side, flipping once. Internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a wire rack or plate and keep warm tented with foil.

Bring a large pot of water to a rolling boil, add 1 tbsp salt, then add 8 oz fettuccine. Cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Return pasta to the pot off the heat. Add 1/4 cup grated Parmesan, 1/4 tsp black pepper, and up to 1/2 cup reserved pasta water as needed; toss to coat until creamy. Keep warm until plating.

In the same skillet used for the chicken (wipe out any burnt bits, leave fond), add 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely chopped shallot and cook until softened, about 1-2 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup chicken stock or white wine and scrape up any browned bits from the pan. Let reduce 1-2 minutes.

Stir in 4 tbs unsalted butter a tablespoon at a time, whisking to emulsify the sauce. Add 2 tbs drained capers, 2 tbs fresh lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently 1 minute to warm through.

Stir in 1 tbs chopped parsley. Taste and adjust seasoning. If sauce is too thick, add a splash of reserved pasta water (1-2 tbs) to loosen.

To finish, return cooked cutlets to the skillet for 30 seconds per side, spooning sauce over them to coat and heat through (this melds flavors). Remove cutlets and keep warm.

While pasta cooks, blanch the trimmed green beans in boiling salted water for 2-3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add green beans and sauté 2-3 minutes until heated through and slightly blistered.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss with a squeeze of lemon wedge if using. Keep warm until plating.

Divide the fettuccine between plates. Place a pan-fried chicken cutlet atop or alongside the pasta. Spoon generous amounts of lemon butter sauce with capers over the cutlet and a little over the pasta.

Add a portion of seasoned green beans to each plate. Garnish with additional grated Parmesan and chopped parsley if desired. Serve immediately.