Pan-Seared Chicken Milanese with Lemon-Caper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin, breaded chicken cutlets pan-seared to golden perfection and topped with a bright, tangy lemon-caper sauce. This Italian recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 boneless skinless chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Step 2: Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 large beaten eggs, and one with 1 cup Italian seasoned breadcrumbs. Season chicken with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Dredge each chicken cutlet first in flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with breadcrumbs.
  4. Step 4: Heat 1/4 cup olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until hot and shimmering, about 2 minutes.
  5. Step 5: Add the breaded chicken cutlets to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove to a plate and tent with foil.
  6. Step 6: In the same skillet, add 2 minced garlic cloves and sauté over medium heat for 30 seconds until fragrant but not browned.
  7. Step 7: Stir in 3 tbsp fresh lemon juice and 2 tbsp drained capers; cook for 1 minute, scraping up any browned bits from the pan.
  8. Step 8: Remove from heat and stir in 2 tbsp chopped fresh parsley.
  9. Step 9: Spoon the lemon-caper sauce over the chicken cutlets and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Milanese with Lemon-Caper Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Milanese with Lemon-Caper Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Seared Chicken Milanese with Lemon-Caper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Milanese with Lemon-Caper Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Milanese with Lemon-Caper Sauce?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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