Chicken Cutlets with Anchovy-Garlic Butter

Ingredients

• 2 (9-ounce) boneless skinless chicken breasts, halved lengthwise
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 3 tablespoon canola oil, divided
• 5 anchovy fillets, finely chopped (about 1 tablespoon)
• 2 large garlic cloves, finely chopped (about 1 tablespoon)
• 1/4 teaspoon crushed red pepper (optional)
• 3 tablespoons lemon juice (from 1 large lemon)
• 1/4 cup chicken broth
• 1/2 cup (4 ounces) cold unsalted butter, cut into 8 pieces
• 1 tablespoon chopped fresh flat-leaf parsley

Steps

1. Working one piece at a time, place chicken between two sheets of plastic wrap and pound lightly to 1/4-inch thickness. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish and lightly dredge cutlets into flour, shaking off excess.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add cutlets, 2 at a time, and cook until browned and a thermometer registers 165°F, 2 to 3 minutes per side. Transfer to a baking sheet and repeat with remaining chicken cutlets and remaining 1 tablespoon oil.
3. Reduce heat to medium and stir in anchovies, garlic, and crushed red pepper (if using) to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in lemon juice and scrape to release browned bits. Whisk in chicken broth and bring to a simmer over medium. Reduce heat to low and whisk in butter, 1 piece at a time, until smooth and creamy, about 5 minutes. Return chicken to skillet to warm through. Sprinkle with parsley and serve immediately.