Chicken Milanese With Lemon Caper Sauce

Submitted by gailanng

"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: 35mins
• Ingredients: 14
• 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.