Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

May 30, 2012

Pan Fried Chicken With Brown Butter Caper Sauce- Home Cooked Recipe 31

I am a HUGE fan of the daytime talk show The Chew.  In fact, it's the only talk show I watch on a regular basis.  It's on ABC at 1pm (my local Orlando time) and features 5 hosts, 2 of whom are Iron Chefs, Michael Symon and Mario Batali, 1 chef who competed on Top Chef, Carla Hall, a nutrition expert, Daphne Oz, and my very favorite host, Clinton Kelly, who does recipes but is more famous for his cocktails, clothing know-how, and crafts.  The show is fun with all sorts of food themes, celebrity guests, and much more.  A few months back Clinton Kelly made a recipe called Pan Fried Chicken With Brown Butter Caper Sauce.  It looked so delicious and easy that I took it upon myself to make it at home.  I am copying the recipe exactly here for you, and am also including to the link where you can find it on The Chew's website.  

  • 4 Chicken Cutlets (pounded thin)
  • 2 cups Flour
  • Salt
  • Pepper
  • 2 Eggs
  • 2 cups Breadcrumbs ***Note-(panko breadcrumbs preferred)
  • 5 tablespoons Olive Oil (separated)
  • 4 tablespoons Butter
  • 4 teaspoons Capers (drained)
  • 1/4 cup Flat-Leaf Parsley (chopped)
  • 2 Blood Oranges (peeled) ***Note-I used lemons instead of the oranges
  • 1 tablespoon Shallot (minced)  ***Note-You could use a small onion finely diced

 Pound the chicken cutlets to a 1/2-inch thick.  Juice one of the blood oranges and set juice aside. Peel the white pith off the other blood orange, and then cut between the membranes to release the segments, and set aside.  Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs. Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.  Heat four tablespoons olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined, plate. Drain the pan and wipe clean.  Add the butter, and once it has foamed and subsided, add the capers, shallot and blood orange juice, stir and remove from heat.  In a bowl, combine the parsley, one tablespoon of olive oil and blood orange segments. Toss and season.  Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve.  

Link to recipe Clinton Kelly's Chicken

I served with mine with cheesy mashed potatoes.  Enjoy!!!

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