Breaded cutlets cook fast in a hot pan and brown beautifully in a few minutes. A sharp pan sauce with lemon juice and briny capers cuts through the richness of the coating and makes the chicken taste fresher than it has any right to.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 62 g protein, 6 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. Once the oil is hot, lay the 2 cutlets in the pan and let them cook without moving for 3 minutes until the bottom is golden brown.3 min
2. Flip each cutlet and cook for another 3 minutes on the second side until both are golden and cooked through. Transfer to a plate and season with salt and pepper.3 min
3. Pour off most of the fat from the pan, leaving just a thin film. Add 1 tablespoon butter and 1 sliced garlic clove, stirring constantly for 30 seconds until fragrant. Squeeze the juice from half the lemon into the pan, add 2 tablespoons capers, and swirl everything together for 20 seconds until the butter is foamy and emulsified.1 min
4. Pour the caper sauce over the cutlets. Serve with lemon wedges on the side and with a simple green salad or rice if you want something to soak up the sauce.

Note Swap the capers for chopped green olives or a pinch of dried oregano if you have them. Leftovers keep covered in the fridge for two days and are good cold the next day or reheated gently in a low oven. Serve with roasted potatoes or alongside a tomato salad to stretch the meal.