Chicken Piccata

Steps

• Chicken: Season the cutlets with salt, then dredge lightly in flour, shaking off the excess.
• Sear: Heat the oil and 1 tbsp of the butter in a large skillet over medium-high. Cook the cutlets until golden and just cooked through, working in batches if needed.
  ⏱ Start 4 min timer

  Tip: Because these are so thin, this goes fast — check with a thermometer that the centre reads 74°C (165°F) rather than judging by colour alone.

• Sear: Transfer the cutlets to a plate.
• Sauce: Add the garlic to the pan and cook briefly, then pour in the stock and lemon juice, scraping up the browned fond.
  ⏱ Start 1 min timer
• Sauce: Simmer until slightly reduced, then take off the heat and whisk in the remaining cold butter a piece at a time until glossy.

  Tip: Off the heat, and gradually — this is what emulsifies the sauce into something glossy and lightly thickened rather than just melted butter floating on top.

• Finish: Stir in the capers, return the chicken to the pan briefly to warm through and coat in sauce, and serve.