Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce

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Appears in Cook's Illustrated September/October 2007

We rework classic French pan sauces to reduce the fat and punch up the flavor of chicken cutlets.

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

To create a low-fat version of classic French chicken pan sauces, we added a teaspoon of flour to the aromatics as a thickener, which allowed us to cut back on butter. For a final blast of flavor, we added an acidic ingredient to our chicke...

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