Ingredients
2 Boneless Skinless Chicken Breasts
4 oz. Breadcrumbs
4 oz. Flour
3 tbsp. Grated Parmesan Cheese
Pepper
Salt
4 tbsp. EVO (extra virgin oil)
4 tbsp. Butter
3 oz. Dry White Wine (or Dry White Vermouth)
3 tbsp. Lemon Juice
1 tbsp. Sugar
2 oz. Capers
1 Big Mallet
1 Large Ziplock Bag
1 Firm Surface
Preparation
• Place the chicken breasts one at a time in a large zip lock bag
• Place the bag on a firm surface
• Pound with the mallet on both sides until flattened
• Let the chicken rest in the bag
• Add pepper, salt and grated parmesan to flour in a bowl
• Roll the breast roll in the flour mixture, then
• Repeat with the other chicken breast
• Heat a skillet with butter and EVO
• Brown the chicken breasts in the hot butter and oil – about 3 minutes a side
• Set the browned breasts aside – preferably in a warmed oven
• Add a little more butter to the skillet if required
• Thicken with a little flour into a roux
• Add the lemon juice and vermouth
• Add the capers and sugar
• Let reduce slightly into a sauce
• Place a chicken breast on a plate or platter
• Cover with the lemon and caper sauce
• Serve with a green vegetable, or mashed potatoes, or noodles