Serves 4 (but I always double it for leftovers)
- 4 chicken cutlets, boneless and skinless (or chicken breasts that are pounded)
- 2 eggs
- 1/4 cup flour (for gluten-free, use Bob’s Red Mill 1-to-1 flour)
- 3/4 cup grated parmesan cheese
- 1/2 cup olive oil
- the juice of 1 lemon
- salt and pepper, to taste
For the Sauce
- 1 cup white wine (I love using a California Wine)
- 3 oz. fresh lemon juice
- 5 Tbsp butter, cut into equal chunks
- 1/4 cup capers
- Salt and pepper the chicken cutlets thoroughly.
- Combine the flour and the parmesan together in a shallow pan or dish.
- Lightly beat the eggs (I like to use my food processor) and place them in a separate shallow pan or dish.
- Tip: It’s a little tricky to do the next step and not make everything gloopy. Try not to mix the egg mixture with any of the flour mixture. I use my right hand for the egg and my left hand for the flour. One by one, dip each chicken cutlet into the egg, then remove and drop into the flour to coat the chicken cutlet. Shake excess off and remove and place on a large plate. Note: if the flour gets clumpy, throw it out and start with a fresh mixture.
- Heat the olive oil in a cast-iron skillet over medium heat. Pan fry each cutlet (2-3 at a time), until golden brown. Flip pieces over and do the same to the other side. Remove and place on a serving platter in the oven to keep warm while you finish pan frying the remaining chicken cutlets.
- When finished with the last batch of chicken, drain any excess oil from the pan. Add the wine to the pan, stirring, and reduce for 1 minute.
- Add the lemon juice to the pan, stir to combine, and simmer 3 minutes, until the sauce is reduced by half.
- Add the butter, stirring to melt. Once all the butter is combined, add the capers to the pan and stir.
- Remove the chicken from the warm oven. Squeeze the juice of 1 lemon over the chicken. Pour the sauce over and serve.