Chicken Milanese With Lemon Caper Sauce

Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve. 

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken boneless skinless chicken breasts
•  peanut oil or  canola oil, for frying
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  cup all-purpose flour
• 2  eggs, beaten with 1 tablespoon of water
• 1  cup  breadcrumbs
• 1⁄2 cup parmigiano-reggiano cheese or 1⁄2 cup asiago cheese, grated

• Lemon Caper Sauce

• 1⁄2 cup extra virgin olive oil
• 2  tablespoons lemon juice
• 2  anchovy fillets, patted dry
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon salt
• 2  tablespoons capers, drained

Directions

1. Lemon Caper Sauce:   In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
2. Chicken:  Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
3. Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture.  Press to coat. .
4. In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
5. Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
6. Drizzle prepared sauce over chicken when serving.