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Chicken Breast Cutlets with Artichokes and Capers

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Adjust Servings:
1 cup whole wheat or white flour
1/2 tsp salt
1/8 tsp white pepper, or to taste
1/8 tsp black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tbsp canola oil
2 tbsp extra-virgin olive oil
2 cups chicken broth
2 tbsp fresh lemon juice
1(12 ounces) jar quartered marinated artichoke hearts, with liquid1/4 cup capers
2 tbsp butter
1/4 cup chopped flat-leaf parsley

Nutritional information

408 kcal
22 g
40.1 g
18.6 g
719 mg
98 mg

Chicken Breast Cutlets with Artichokes and Capers

  • Non Veg
  • 40 mins
  • Serves 6
  • Medium



Artichokes is one vegetable that has the potential to elevate a normal delicacy to gourmet standard. A simply steamed artichoke with a melted butter dip can taste great if done right. Although it looks intimidating, the flavor and richness it brings to the palate are unique. With a bare whisper of lemony taste, artichokes are fleshy like egg plants. Chicken breast cutlets with artichokes and capers is a simple but crowd-pleasing dish best for those dinner nights you are not in the mood of cooking an elaborate meal but looking for a gourmet-standard meal.

Health Benefits

Chicken is a great source of anti-oxidants because of the amount of selenium it is loaded with. Anti-oxidants help in building immunity in humans keeping infections at bay.

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How to make Chicken Breast Cutlets with Artichokes and Capers

  • Addflour, salt, and white and black peppersto a bowl and mix them together.
  • Dip the chicken in seasoned flour. Ensure the chicken is evenly enveloped and doesn’t have excess flour.
  • To a large skillet,add olive oil and canola oil over medium to high heat.
  • Add chicken breasts in the oil.
  • Cook until the chicken golden brown on the outside and is no longer pink on the inside.
  • Stir in lemon juice and chicken broth.
  • Bring to boil while scratching the bottom of the pan to have the caramelized bits dissolved.
  • Add artichoke hearts and caper and bring to simmer again.
  • Cook until reduced by half.
  • Whip butter into the sauce until fully melted and mixed.
  • Add the chicken to the pan
  • Cook the sauce for a couple of minutes.
  • Serve with sprinkled chopped, fresh parsley.


American cuisine

Almost all recipes available in English cookbooks for cutlets referenced cutlets of veal meat starting from the late 1700s until about 1900. Later, pork cutlets began to make rounds and finally, cutlets have now also started to be made with chicken in the American cuisine. However, the origin of chicken cutlets goes back to Europe.
Cutlets mostly are made by coating the meat with flour, egg and breadcrumbs and frying it in a pan with some oil. They can be eaten on their own or alongside/in different meals.

Australian cuisine

Australians mostly eat cutlets made of lamb meat. They batter the cutlets with egg yolk and breadcrumbs. In Australia, chicken cutlets are also very famous but are known with a different name i.e. ‘chicken schnitzel’.
Both lamb and chicken cutlets are a staple in Australian cuisine and especially famous amongst children. IT is the Australians of Italian descent who replaced the term schnitzel by‘cutlet’. This population prefers cutlets made of veal or chicken.

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