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Chicken Escalopes with Capers and Lemon
Supreme di Pollo al Limone
- Serves
4
- Difficulty
Easy
Published 1986
Season the flour with salt and pepper and roll the chicken escalopes lightly in it. Soak the capers in a little water for 20 minutes.
Heat the butter in a large pan and when it is hot, not brown, add the chicken escalopes. Fry gently on each side until they are cooked and golden brown, about 10 minutes. Remove the chicken to a heated serving dish, and keep warm.
Now add the drained capers (chopped if they are large) to the same pan, along with the grated lemon rind and lemon
Ingredients
Season the flour with salt and pepper and roll the chicken escalopes lightly in it. Soak the capers in a little water for 20 minutes.
Heat the butter in a large pan and when it is hot, not brown, add the chicken escalopes. Fry gently on each side until they are cooked and golden brown, about 10 minutes. Remove the chicken to a heated serving dish, and keep warm.
Now add the drained capers (chopped if they are large) to the same pan, along with the grated lemon rind and lemon
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