Chicken Cutlets with Lemon and Capers
Appears in Cook's Country October/November 2010
Imagine fried chicken in a fraction of the time with a fraction of the mess.
WHY THIS RECIPE WORKS
Shallow-frying our Chicken Cutlets with Lemon and Capers required a fraction of the oil we would have used had we deep-fried. Tasters preferred homemade bread crumbs to the store-bought varieties, and also preferred capers packed in brine t...