This is one of my favorite chicken recipes – the chicken comes out moist with a crunchy coating and the capers and lemon are excitement for the taste buds!
4 quarter-inch-thick skinless, boneless chicken cutlets
2 cups panko bread crumbs (regular or lemon pepper)
1 cup flour
3 eggs, beaten
6 tbsp. Butter
1 tbsp. flat-leaf parsley, chopped
1 tbsp. capers
1 bunch asparagus, ends removed
Olive oil & dried herbs for asparagus
Heat the oven to 400. Place asparagus on a baking sheet lined with foil or parchment. Drizzle olive oil over the asparagus and season with dried herbs and S/P. Roast for about 20 minutes until tender while you cook the chicken.
Arrange the flour, breadcrumbs, and eggs in pans or shallow bowls. Season the chicken with S/P. If you use the Lemon Pepper flavored panko crumbs you don’t need to do this step. Dredge the chicken in flour, shaking off excess. Dip the chicken in the eggs then dredge in the panko. Press in the crumbs to help adhere.
In a large skillet heat about 1/4 cup canola oil on medium-high heat. Once hot, carefully add the chicken and fry (turning once) until cooked, about 6 minutes. Transfer the chicken to a paper towel lined plate. In a small saucepan heat the butter until melted, stir in the lemon juice, parsley, and capers. Spoon the sauce over the chicken and serve with the roast asparagus.
Recipe source: Adapted from a food & wine recipe
Time: 30 minutes