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Ingredients
  • 4 boneless, skinless chicken breast cutlets, pounded to ½-inch thickness
  • 1 cup buttermilk
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. plus 1 tsp. freshly-ground black pepper, divided
  • ¾ cup all-purpose flour
  • ½ tsp. paprika
  • 6 Tbsp. canola oil
  • 5 Tbsp. unsalted butter, divided
  • 1 Tbsp. capers, drained and finely chopped
  • 4 cloves garlic, finely minced
  • 4 Tbsp. fresh lemon juice plus 1 tsp. grated lemon zest, divided (from 2 medium lemons)
  • ½ tsp. crushed red pepper
  • ½ cup dry white wine (such as Pinot Grigio)
  • Garnishes: chopped fresh parsley and basil, grated Parmigiano Reggiano cheese, lemon wedges
  • Hot cooked pasta, to serve
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