Breaded Chicken Piccata

Source

Delicious fried Panko-breaded chicken cutlets with a lemon butter sauce. Makes 3-4 servings, or 6-8 servings if you're on a diet.

Ingredients

• 2lb Chicken Breasts
• 2 cups Panko breading
• 2 eggs
• 1 cup flour
• 2 oz Grated Parmesan
• Vegetable Oil, for frying
• 1/2 cup dry White Wine
• 5 tbsp Butter
• 2 tbsp Capers, drained
• 1 tbsp Parsley, minced
• 2 tbsp Lemon Juice

Recipe

1. Pound chicken breasts to a uniform thickness and cut them thickness-wise, resulting in 6-8 chicken cutlets. Season the cutlets with salt and pepper.

2. Retrieve three small bowls. Add flour to the first. Beat eggs into the second. Mix Panko and Parmesan in the third. Dredge the chicken cutlets in the bowls in that order, ensuring a good coating of each layer, and place the breaded cutlets aside.

3. Add 1/4" of vegetable oil to a large skillet. Heat the skillet until the oil is hot, being careful not to heat the oil so much as to burn the breading. Add one to three chicken cutlets, shaking frequently, until the underside has a golden brown color, about 3 minutes. Flip the cutlets and repeat. Remove the cutlets to a paper towel to drain and add salt immediately. Repeat for all cutlets.

4. Drain all but around 1 tablespoon of oil from the skillet. Add wine and boil on medium until the smell of alcohol is mostly gone. Add butter and capers and whisk constantly until a creamy sauce is formed. Remove from heat and add salt, pepper, parsley, and lemon juice.

5. Drizzle the sauce on the chicken cutlets.

Enjoy!