Pan-Seared Chicken Milanese with Lemon Caper Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken breasts breaded and pan-seared to golden perfection, topped with a bright lemon caper sauce that adds a tangy punch. 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 (6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 3/4 cup plain breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 4 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp, fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• 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 gently pound to an even thickness of 1/2 inch using a meat mallet or rolling pin.
2. Step 2: Season both sides of the chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and a mixture of 3/4 cup plain breadcrumbs with 1/4 cup grated Parmesan cheese in a third.
4. Step 4: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb-Parmesan mixture.
5. Step 5: Heat 4 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter foams and the oil shimmers, about 2 minutes.
6. Step 6: Carefully place the breaded chicken breasts in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F), then transfer to a warm plate.
7. Step 7: In the same skillet, reduce heat to low and add 3 tbsp fresh lemon juice and 2 tbsp drained capers, scraping any browned bits from the pan with a wooden spoon.
8. Step 8: Cook the sauce gently for 1 minute until slightly thickened, then stir in 2 tbsp chopped fresh parsley.
9. Step 9: Pour the lemon caper sauce over the chicken and serve immediately.