Zubereitung

1. 1

   Slice each chicken breast in half horizontally and pound each piece flat between cling film. Season with salt and pepper and dredge all over in the flour.

2. 2

   Heat the olive oil and half of the butter in a large pan. Fry the cutlets over medium-high heat until golden brown, then lift them out.

3. 3

   Pour the white wine and chicken stock into the pan and scrape up the browned bits. Add the lemon juice and capers and let the sauce reduce a little.

4. 4

   Stir in the remaining butter until the sauce turns glossy. Return the cutlets to the pan, warm through briefly and serve scattered with parsley.