Instructions

1. 1

   In a shallow bowl, whisk together the flour, granulated garlic, salt, and pepper. Dredge the pounded chicken cutlets in the flour mixture, shaking off any excess for a light, even coating.

   5 min

   Pounding the chicken to an even thickness ensures it cooks quickly without drying out.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, sear the chicken for about 2-3 minutes per side until golden brown and cooked through. Remove and set aside.

   6 min

   Don't overcrowd the pan; work in batches if necessary to maintain a high sear.

3. 3

   In the same pan, sauté the minced shallots until translucent. Add the lemon peel strips, lemon juice, chicken stock, and capers. Bring to a simmer and scrape the bottom of the pan to release the fond.

   3 min

   The lemon peel provides a deeper aromatic essence than just the juice alone.

4. 4

   Lower the heat to medium-low. Return the chicken to the pan for 1-2 minutes to soak up the flavors. Remove the chicken once more to a serving plate.

   2 min
5. 5

   Whisk the cold butter cubes into the sauce one at a time, stirring constantly until the sauce thickens into a glossy emulsion. Stir in the fresh parsley.

   2 min

   Cold butter is the secret to a sauce that doesn't break; it creates a stable, velvety texture.

6. 6

   Pour the vibrant sauce over the chicken and serve immediately. Taste the history and the freshness in every bite.

   2 min