Chicken Milanese With Lemon Caper Sauce
- 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
- Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
- 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.
- 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. .
- 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.
- 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.
- Drizzle prepared sauce over chicken when serving.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!