Lemon Caper Chicken Cutlets

November 3, 2019thetipsyhousewife
Bagna Cauda is a traditional appetizer using olive oil, garlic and salty anchovies, this is a play on that appetizer using lightly breaded and fried chicken cutlets.

*This Lemon Caper Chicken Cutlet Recipe is a paid sponsorship between The Tipsy Housewife & Cento Foods.

Lemon Caper Chicken Cutlets with Anchovies

Several years ago I went to an Italian restaurant and was introduced to a fantastic appetizer called Bagna Cauda. It is a warm butter and olive oil dip with garlic and salty anchovies. Now I know that anchovies aren’t a fan favorite with a lot of people but they are delicious with Lemon Caper Chicken Cutlets. If you haven’t tried them, you are missing out. Anchovies remind me of prosciutto of the sea. They are dry, salty and only the slightest hint of a fishy taste to them. Therefore, if you are a salt lover, this is the ingredient you have been missing. The weather is turning cold here, as a result, I always crave classic comfort food like these Lemon Caper Chicken Cutlets. Italian food is the most classic of comfort food. Thus the idea of the Lemon Caper Chicken Cutlets with Anchovies was born.

A plate of fried chicken cutlets with capers, butter, olive oil and anchovies.

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Recently, one of my favorite brands, Cento Foods, reached out to me and wanted to collaborate on a recipe. I have used Cento Foods canned tomatoes for years and was more than glad to work with their great products. Cento Foods sent me their fantastic olive oil, their canned whole tomatoes and their super fine white flour. Cento granted me free reign to create any recipe I wanted, which I love! The Cento Olive Oil and the Super Fine Flour were perfect ingredients for my Lemon Caper Chicken Cutlets with Anchovies recipe!

How hard is this Lemon Caper Chicken Cutlets recipe to make?

This recipe is very simple so really anyone can make it. It requires very few ingredients and all of the ingredients can easily be found at most grocery stores. If you really are against anchovies, they can be omitted from this recipe and it will still be delicious, but I encourage you to give them a try because I think you will be pleasantly surprised at the great layer of flavor they add.

Here is what you will need to make the Lemon Caper Chicken Cutlets with Anchovies:

Ingredients

  • 8 to 10 Chicken Tenders
  • 1 C of Anna Super Fine Flour
  • 3 Lemons
  • 12oz Can of Anchovies
  • 3 Cloves of Garlic, sliced
  • 1/2 C of Cento Olive Oil
  • 2 T of Butter
  • 3 T of Capers
  • Salt, Pepper & Italian Seasoning

What kind of cooking equipment will I need to make Lemon Caper Chicken Cutlets

You need very little cooking equipment to make this recipe. I recommend a good pair of tongs, a heavy skillet, I prefer cast iron , a bowl to dredge the chicken in. I would also recommend a plate to drain the chicken on after frying so you will also need a few paper towels to let the chicken rest on.

Next Steps

Once you have everything ready to go make sure you have assembled your ingredients and cooking equipment. The first thing you want to do is take your chicken out of the fridge, let it sit in order to get to room temperature for about 30 minutes. Then you will want to remove the chicken from the package so that you can pat it dry with some paper towel. The rest of the steps are easy.

Steps to making your Lemon Caper Chicken Cutlets

  • Sprinkle your Anna Super Fine flour in a medium sized bowl, take each chicken tender and coat it on all sides with the flour. Place all the floured chicken on a plate for when you are ready to fry them.
  • Heat your cast iron skillet to a medium high heat and and add 1/4 c of your Cento Olive Oil and the butter.
  • Add your chicken to the skillet and DO NOTHING after you place the chicken into the hot skillet. You do not want to flip the chicken too soon because you basically want the flour to create a crust on the tenders. Also remember to not crowd the pan. It is better to fry in batches. I add about 5 at a time to the pan.
  • Cook the chicken for about 5 to 7 minutes before flipping. You want to make sure you have a nice golden brown crust before flipping. If you see that you have that crust after the 5 to 7 minutes, flip your chicken pieces and cook the same way on the other side.
  • While the chicken cooks, open your can of anchovies, drain the oil into a small bowl because you will use this later. Remove the anchovies and dice them into a small dice.

Time to make your sauce.

  • Next, you want to juice your lemons into a bowl. Once you have finished juicing the lemons you will want to reserve a few slices for the finished dish.
  • Once your chicken is fully cooked and golden brown on both sides, remove them from the skillet and place them on your paper plate and cook the next batch. Repeat the process until all your chicken is cooked and draining on the paper towels.
  • You will now start your sauce. Lower your heat in the skillet and carefully add your lemon juice to de-glaze the pan. Use your spatula to scrape up all the meaty bits from the bottom of the pan. Once you have scraped them up, add your anchovy oil and the rest of the Cento Olive Oil. You will want to grab your whisk at this point and bring the lemon, oils and meaty bits to a simmer.
  • Next you will want to add your anchovies, and your garlic to the pan.During this step, you will want to keep whisking your pan and making sure the garlic doesn’t burn.
  • Your sauce should be thickening at this point. Enough to coat the back of a spoon. If it isn’t you can mix a tablespoon of the Anna Fine Flour to a few table spoons of cold water, whisk until smooth and slowly add to your skillet, whisking the whole time. Now you add your capers and let this all simmer for about five minutes.
  • After the sauce has simmered, you will notice that anchovies have blended into the sauce. This is perfect. Add your chicken back to the pan with the sauce, spoon the sauce of the chicken to make sure all of it is covered and let it simmer for about 3 minutes.
Chopped anchovies for the Lemon Caper Chicken Cutlets

Serve it up!

  • Remove your chicken to a platter and pour the sauce from the pan over all of the chicken.
  • Add your lemon slices to the plate, a sprinkle of salt, pepper and Italian seasoning to the top and you are ready to serve this beautiful dish.
a finished plate of lemon caper chicken cutlets with lemon, butter, capers and anchovies

Perfect Pairing

If you would like to serve these Lemon Caper Chicken Cutlets with Anchovies with a perfect pasta, I suggest boiling some thin spaghetti with some Cento Olive Oil added to the water. Do not clean the pan you made your chicken in. Instead, add a little more Cento Olive Oil to the pan, heat your pan to medium high heat and add a 28oz can of Cento Tomatoes to the pan. Crush the tomatoes up with a fork or a masher and let it simmer while your pasta cooks. Pour a 1/4 c of the pasta water to the pan, and let the tomatoes simmer for 5 more minutes. Add your cooked pasta right to the skillet and toss it in the sauce you just created until all of the pasta is coated. Add a little black pepper and some salt and you have yourself a perfect rustic pasta dish.

Tomato pasta with thin spaghetti in a white bowl goes great with the lemon caper chicken cutlets

Lemon Caper Chicken Cutlets

Lemon Caper Chicken Cutlets

An easy weeknight meal or spcial day dinner. Fresh lemon, salty capers and anchovies and cripsy chicken. Ready in thirty minutes or less.

Cook Time 30 minutes
Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 8 to 10 Chicken Tenders
  • 1 C of Anna Super Fine Flour
  • 3 Lemons
  • 12oz Can of Anchovies
  • 3 Cloves of Garlic, sliced
  • 1/2 C of Cento Olive Oil
  • 2 T of Butter
  • 3 T of Capers
  • Salt, Pepper & Italian Seasoning

Instructions

    1. Sprinkle your Anna Super Fine flour in a medium sized bowl, take each chicken tender and coat it on all sides with the flour. Place all the floured chicken on a plate for when you are ready to fry them. Heat your cast iron skillet to a medium high heat and and add 1/4 c of your Cento Olive Oil and the butter.
    2. Add your chicken to the skillet and DO NOTHING after you place the chicken into the hot skillet. You do not want to flip the chicken too soon because you basically want the flour to create a crust on the tenders.
      Also remember to not crowd the pan. It is better to fry in batches. I add about 5 at a time to the pan.
    3. Cook the chicken for about 5 to 7 minutes before flipping. You want to make sure you have a nice
      golden brown crust before flipping. If you see that you have that crust after the 5 to 7 minutes, flip your chicken pieces and cook the same way
      on the other side.
    4. While the chicken cooks, open your can of anchovies, drain the oil into a small bowl because you will use this later. Remove the anchovies and dice them into a small dice.
    5. Next, you want to juice your lemons into a bowl. Once you have finished juicing the lemons you will want to reserve a few slices for
      the finished dish.
  1. Once your chicken is fully cooked and golden
    brown on both sides, remove them from the skillet and place them on your paper plate and cook the next batch. Repeat the process until all your chicken is cooked and draining on the paper towels.
  2. You will now start your sauce. Lower your heat in the skillet and carefully add your lemon juice to de-glaze the pan. Use your spatula to scrape up all the meaty bits from the bottom of the pan. Once you have scraped them up, add your anchovy oil and the rest of the Cento Olive Oil. You will want
    to grab your whisk at this point and bring the lemon, oils and meaty bits to a simmer.
  3. Next you will want to add your anchovies, and your garlic to the pan.During this step, you will want to keep whisking your pan and making sure the garlic doesn’t burn.
  4. Your sauce should be thickening at this point. Enough to coat the back of a spoon. If it isn’t you can mix a tablespoon of the Anna Fine Flour to a few table spoons of cold water, whisk until smooth and slowly add to your skillet, whisking the whole time. Now you add your capers and let this
    all simmer for about five minutes.
  5. After the sauce has simmered, you will notice that anchovies have blended into the sauce. This is perfect. Add your chicken back to the pan with the sauce, spoon the sauce of the chicken to make sure all of it is covered and let it simmer for about 3 minutes.
  6. Remove your chicken to a platter and pour the sauce from the pan over all of the chicken.
  7. Add your lemon slices to the plate, a sprinkle of salt, pepper and Italian seasoning to the top and you are ready to serve this beautiful dish.

Why Cento?

What I love about the Cento Foods products is that they are 100% authentic. They have so many great products and they are available at most major grocery stores. While I love all the products I have to say that the Olive Oil and the canned tomatoes are my favorites. The Cento canned tomatoes are not overly acidic and right from the can they taste freshly picked. Typically I have to add sugar to a lot of my tomato based sauces to cut the acidity and I rarely, if ever, have to do this when I use Cento Tomatoes. The Olive Oil is also a favorite of mine because of its rich clean flavor. There are times I toss the olive oil with pasta and some salt and black pepper only. It makes a complete meal with no fuss that tastes delicious.

Time To Eat

These Lemon Caper Chicken Cutlets are a great weeknight meal and are also perfect if you’re throwing a fancy dinner party. Anyone can make them from the most experienced Chef to the novice home cook. I hope you make them, give the anchovies a try and like them as much as we do. Thank you for reading and happy eating!

Love, Tipsy

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