Ingredients

Instructions

  1. Season cutlets with salt and pepper.
  2. Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
  3. Set aside.
  4. Heat butter and olive oil in a large frying pan over medium heat.
  5. Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
  6. Remove chicken to serving plates, leaving drippings in the pan.
  7. Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
  8. Mash a few of the capers into the sauce with the back of a spoon.
  9. Pour the sauce over the chicken and serve.