2+ pounds chicken breast, boneless, sliced into thin cutlets

1 teaspoon freshly cracked black pepper

2 teaspoons sea salt

1 cup corn starch

12 tablespoons unsalted butter

4 tablespoons extra-virgin olive oil

1 large shallot, finely chopped

3 tablespoons minced or crushed garlic (from 4-6 cloves)

2 cups chicken stock

1 teaspoons lemon zest (from 1 lemon), plus more to taste

1 ½ tablespoon fresh lemon juice

3 tablespoons capers, drained

Slice chicken into individual thin cutlets, like grandma used to cut, make her proud

Season the chicken all over with the pepper and 1½ teaspoons of the salt.

Place the corn starch in a shallow bowl. Dredge each piece of the chicken just before placing into pan, turning to coat and shake off any excess. I like to dredge only a panful of chicken at a time.

Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add part of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a covered serving platter. Once all chicken is done, you can discard the corn starch.

Add two tablespoons of butter to pan. Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, about 10 minutes.

Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Mix thoughly until all butter is melted and sauce is perfectly seasoned.

Pour the sauce over the chicken and garnish with parsley before serving.