Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices prosciutto
- 1 lemon zest and juice
- 2 cloves garlic chopped
- 2 Tbsp capers drained
- 2 Tbsp fresh parsley chopped
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- salt and pepper
- olive oil and butter for frying
- 1/4 cup butter for sauce
- 1/2 cup chicken broth
- 1/4 cup dry white wine
Instructions
Prep the Chicken
- Place a piece of prosciutto over the chicken breast and a piece of parchment paper. Pound to 1/2" thickness
Bread the Cutlets
- Set up your dredging station in this order:
- Flour (seasoned with salt and pepper)
- Beaten Eggs
- Panko Bread crumbs mixed with Parmesan
Pan Fry
- Heat the olive oil and a bit of butter in a large skillet over medium heat.
- Cook chicken 3-4 minutes per side until golden. You are going to finish them in an oven to be cooked through.
- Transfer to a parchment lined cookie sheet
- At this point, you can cool and refrigerate for up to 24 hours.
Lemon Caper Sauce
- In the same pan:
- Add 1/4 cup butter
- Add chopped garlic
- Deglaze with white wine (scrape up all the golden bits)
- Add chicken broth, lemon juice and zest
- Stir in capers.
- Let simmer 3-5 minutes until slightly reduced.
- Swirl in a Tablespoon of butter for silkiness
- Finish with fresh parsley
Serve
- Taste and adjust (more lemon or salt)
- Spoon over cooked chicken. Finish with more parsley.
Tried this recipe?Let us know how it was!