These shelf-ready chicken patties pan-fry to a golden crust in minutes, their mild seasoning a canvas for bright, briny flavors. A quick pan sauce of lemon and capers turns them into something closer to a restaurant dish than a weeknight shortcut.

Serves 2. 20 minutes, 20 at the stove.

About 530 calories a serving, 62 g protein, 5 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, lay the two chicken patties in the pan without moving them; they should sizzle on contact.
2. Cook for 5 to 6 minutes until the underside is golden brown and crisp. Flip once and cook the other side for another 4 to 5 minutes until golden and cooked through. Transfer to a plate and season lightly with salt and pepper.11 min
3. Add 1 tablespoon of butter to the same pan over medium heat. Squeeze the juice of half the lemon into the pan and add 2 tablespoons of capers with their briny liquid, stirring gently for about 1 minute until fragrant.1 min
4. Pour the pan sauce over the chicken patties and serve with lemon wedges cut from the remaining half. Taste and adjust salt and pepper if needed.

Note Swap capers for chopped fresh dill mixed into the butter if you prefer. Leftovers keep covered in the fridge for two days; reheat gently in a low oven. Serve alongside rice or a simple green salad to balance the richness of the crust.