Ingredients
- 1/4 cup canola or vegetable oil
- 2 tablespoon unsalted butter, at room temperature
- 1 cup flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 teaspoon (4-ounce) chicken cutlets, pounded 1/4-inch thick
- 1/4 cup canola or vegetable oil
- 2 tablespoon unsalted butter, at room temperature
- 1 cup flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 teaspoon (4-ounce) chicken cutlets, pounded 1/4-inch thick
- 2 tablespoon olive oil
- 4 tablespoon roma tomatoes, seeded and diced
- 1/4 cup kalamata olives, quartered
- 2 tablespoon capers, drained and rinsed
- 1/3 cup white wine, such as pinot grigio
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Baking Directions:
For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat.
In a medium bowl, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Season the chicken on both sides with salt and pepper and dredge in the flour mixture.
Shake off any excess flour and cook the chicken for 3 to 5 minutes each side until golden and cooked through.
For the sauce: Heat the same pan used to cook the chicken over medium-high heat.
Add the oil, tomatoes, olives, capers, wine, and lemon zest.
Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Cook for 4 minutes until the tomatoes start to soften.
Stir in the parsley and season with salt and pepper, to taste.
Arrange the chicken on a platter and pour the sauce over the top.
