Pan-Seared Chicken Milanese with Lemon-Caper Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup olive oil
• 2 tbsp unsalted butter
• 2, minced garlic cloves
• 3 tbsp fresh lemon juice
• 2 tbsp, drained capers
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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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.