Chicken Cutlets with Lemon and Capers

Name: Chicken Cutlets with Lemon and Capers
Yield: Serves 4
Ingredients: 4 slices, hearty white sandwich bread, torn into pieces; 3 tablespoons, unsalted butter, cut into 3 pieces and chilled; 2 teaspoons, grated zest and 1/4 cup juice from 2 lemons; , Salt and pepper; 1/2 cup, all-purpose flour; 2 , large eggs; 8 , thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds); 1/2 cup, vegetable oil; 1/4 cup, drained capers; 2 teaspoons, sugar

Main Courses
Chicken
Weeknight
30-Minute Suppers

Appears in Cook's Country October/November 2010

Imagine fried chicken in a fraction of the time with a fraction of the mess.

SERVES 4

TIME 30 minutes

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