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Lemon and caper chicken cutlets

Lemon and caper chicken cutlets

Lemon, capers and a flavourful blend of herbs and spices - this recipe is a real crowd pleaser!


  • 1½ Tbsp Staff Chicken spice blend, ground
  • Zest and juice of 1 lemon
  • 4 Tbsp caper juice from the jar
  • 3 Tbsp cornstarch OR Arrowroot
  • Salt and pepper, to taste
  • 2 lbs boneless chicken breasts
  • ¼ cup olive oil
  • ¼ cup drained capers
  • Lemon and fresh herbs to garnish


  1. 1

    Place the spices, zest, half the lemon juice, caper juice, cornstarch, salt and pepper in a large bowl and mix well.

  2. 2

    Cut the chicken into ¼ - inch cutlets. Place in a bowl with the marinade and mix well. Let rest for a few minutes.

  3. 3

    Heat a large pot on medium-high. Pour oil and place some of the cutlets in the hot oil. Cook for 3 minutes on one side, then for 2 to 3 minutes on the other. Put the cooked cutlets on a plate. Repeat if necessary, with the remaining cutlets.

  4. 4

    Add the capers to the pan, with the remaining lemon juice and ¼ cup water to deglaze. Remove the pan from the heat.

  5. 5

    Pour ¼ cup water in the bowl of marinade. Mix well using a spatula and pour into the pan. Heat once again for 30 seconds, mixing to thicken the sauce. Pour on the chicken cutlets and garnish with herbs and lemon wedges.