Cutlets

1/2 C. unbleached all-purpose flour

4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets

Table salt and freshly ground black pepper

2 T. vegetable oil

 

Piccata Sauce

1 medium shallot, minced

Table salt

1 & 1/2 C. low-sodium chicken broth

1/2 lemon, ends trimmed, sliced thin

2 T. whole milk

1 tsp. cornstarch

2 T. juice from 1 lemon

2 T. capers, rinsed and patted dry

1 T. minced fresh parsley leaves

Ground black pepper

 

For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, and then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside. Heat 1 T. of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets. For the sauce: Add shallot and 1/4 tsp. salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 C., about 5 minutes. Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.