Make-Ahead Prosciutto Crusted Chicken Cutlets with Lemon Caper Sauce
Let’s plan a dinner party main that feels Italian restaurant level but can be made ahead and isn’t fussy. a crispy golden chicken cutlet layered with salty prosciutto, finished with a silky lemon caper sauce that tastes bright, elegant and a little indulgent.
Why You’ll Love This Recipe
- Make-ahead magic – this can be prepped and partially cooked the day before. Just finish with the sauce
- Elevated but approachable – the prosciutto adds a lot to this recipe
- Balance – crispy, salty, tangy and buttery
Is This Recipe for You
Recipe Quick Facts
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time 45 minutes
Occasion: Italian Spring Dinner Party, Date Night, Elevated Weeknight
Fresh
- chicken breast
- prosciutto
- lemon
- parsley
- eggs
- parmesan
- butter
- garlic
Pantry
- capers
- flour
- panko breadcrumbs
- salt and pepper
- olive oil
- chicken broth
- dry white wine
Prep Time
25 minutes
Cook Time
20 minutes
Serves
4
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto
- 1 lemon (zest and juice)
- 2 cloves garlic, chopped
- 2 Tbsp capers (drained)
- 2 Tbsp fresh parsley (chopped)
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- salt and pepper
- olive oil and butter for frying
- 1/4 cup butter for sauce
- 1/2 cup chicken broth
- 1/4 cup dry white wine
Steps
1
Prep the Chicken
Place a piece of prosciutto over the chicken breast and a piece of parchment paper. Pound to 1/2″ thickness
2
Bread the Cutlets
Set up your dredging station in this order:
- Flour (seasoned with salt and pepper)
- Beaten Eggs
- Panko Bread crumbs mixed with Parmesan
3
Pan Fry
Heat the olive oil and a bit of butter in a large skillet over medium heat.
Cook chicken 3-4 minutes per side until golden. You are going to finish them in an oven to be cooked through.
Transfer to a parchment lined cookie sheet
At this point, you can cool and refrigerate for up to 24 hours.
4
Lemon Caper Sauce
In the same pan:
- Add 1/4 cup butter
- Add chopped garlic
- Deglaze with white wine (scrape up all the golden bits)
- Add chicken broth, lemon juice and zest
- Stir in capers.
- Let simmer 3-5 minutes until slightly reduced.
- Swirl in a Tablespoon of butter for silkiness
- Finish with fresh parsley
5
Serve
Taste and adjust (more lemon or salt)
Spoon over cooked chicken. Finish with more parsley.
Expert Tips and Tricks
Serve this dish with:
- Buttery roasted baby potatoes
- Orzo salad
- Arugula Salad with shaved Parmesan
- Roasted asparagus or zuccinni
Finish the chicken in 350 degree oven for 10-12 minutes before serving.
Make the sauce fresh – it only takes a minute and tastes brighter
Place on a family style platter and spoon sauce just before serving for that glossy, finish.
When frying the chicken, don’t overcrowd the pan. You won’t get a crisp exterior.
Use panko and Parmesan for the maximum crunch and creaminess.
FAQ
Can I bake instead of fry? Yes- bake at 400 degrees for 18-22 minutes. Quick broil for crispness. However pan frying will give the best texture.
Can I skip the wine? Absolutely; just add some extra chicken stock and lemon juice.
Can I freeze this? I would highly recommend making more chicken cutlets than you need and freezing them. However, make the sauce fresh.
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices prosciutto
- 1 lemon zest and juice
- 2 cloves garlic chopped
- 2 Tbsp capers drained
- 2 Tbsp fresh parsley chopped
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- salt and pepper
- olive oil and butter for frying
- 1/4 cup butter for sauce
- 1/2 cup chicken broth
- 1/4 cup dry white wine
Instructions
Prep the Chicken
- Place a piece of prosciutto over the chicken breast and a piece of parchment paper. Pound to 1/2″ thickness
Bread the Cutlets
- Set up your dredging station in this order:
- Flour (seasoned with salt and pepper)
- Beaten Eggs
- Panko Bread crumbs mixed with Parmesan
Pan Fry
- Heat the olive oil and a bit of butter in a large skillet over medium heat.
- Cook chicken 3-4 minutes per side until golden. You are going to finish them in an oven to be cooked through.
- Transfer to a parchment lined cookie sheet
- At this point, you can cool and refrigerate for up to 24 hours.
Lemon Caper Sauce
- In the same pan:
- Add 1/4 cup butter
- Add chopped garlic
- Deglaze with white wine (scrape up all the golden bits)
- Add chicken broth, lemon juice and zest
- Stir in capers.
- Let simmer 3-5 minutes until slightly reduced.
- Swirl in a Tablespoon of butter for silkiness
- Finish with fresh parsley
Serve
- Taste and adjust (more lemon or salt)
- Spoon over cooked chicken. Finish with more parsley.
