Wednesday, March 3, 2010


This is a very light recipe packed with flavor. You can substitute a nice white fish if you prefer. Most recipes for this dish suggest just lightly dusting the chicken with flour. I prefer a little more of a breading to create a nice light crunch on the chicken.

I have made this dish more than ANY other to the delight of those who have had the pleasure to partake. It is so easy and so full of flavor you will make this your "go-to" meal. The recipe can be served with pasta or sauteed vegetables.

For the chicken:

4 chicken cutlets or 2 boneless chicken breasts halved horizontally

1 cup flour

3 large eggs

1 tsp salt

1/2 tsp pepper

1 cup panko breadcrumbs

1/2 cup italian breadcrumbs

1/2 cup parmesan cheese

Create a breading station with three shallow bowls. Put the flour in one. Beat the eggs, salt and pepper in the second. Combine the panko and italian breadcrumbs with parmesan cheese it the third. Dredge the chicken in the flour, dip in the egg mixture and coat with breadcrumbs. Lay the cutlets on a baking sheet with wax paper and chill in the refrigerator for at least an hour.

For the sauce:

6 TBL butter

1/4 cup olive oil

3/4 cup low sodium chicken broth

1/3 cup lemon juice

1/4 cup capers (drained and rinsed)

Italian parsley for garnish, chopped

In a saute pan melt 3 TBL butter and olive oil on medium-high heat. Add chicken cutlets and cook until brown on both sides about 2-3 minutes a side. Put them on a plate and keep warm.

In the same saute pan add the broth, lemon juice and capers. bring the mixture to a boil and get all the bits off the bottom of the pan for added flavor. Put the chicken back in the pan for about 5 minutes add the last 3 TBL of butter and stir until melted butter is combined. Remove from heat and place on a shallow platter and garnish with the chopped parsley. Serve with pasta or vegetables.

So easy and soooo delicious!!!!! Enjoy!

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