These traditional Italian pan fried cutlets are even better when you use PANKO bread crumbs to cover the pieces.  Breaded chicken cutlets are delicious, economical, and can go with a myriad of side dishes, such as buttered Brussels sprouts and orzo pasta. The addition of the lemon/caper sauce makes this dish even  piu delizioso !

Best pan fried chicken cutlets with lemon caper ChickenCulets12-09sauce                                     

1 large boneless ½ chicken breast            2 TBS drained capers             

1 egg (beaten with 1 TBS water)                  Juice from ½ lemon

½ cup flour                                                        ¾ cup chicken stock

1 cup panko bread crumbs                        2 TBS butter in 2 TBS flour

2 TBS olive oil                                                ¼ cup chopped parsley

Salt & pepper

  1. Place breast half on cutting board
  2. Place hand on top of breast and carefully cut in halfmoving from right to left. You will be able to feel theblade cut through the meat. Salt & pepper pieces.
  3. Cover breast halves with plastic wrap and pound flat
  4. Dust each half with seasoned flour, then dip in egg wash
  5. Cover chicken breast with crumbs, pressing them in.
  6. Add 2 TBS oil to med hot pan. Fry breaded pieces in oil until crispy
  7. Remove chicken from pan, add capers, lemon, and stock.
  8. Combine butter and flour into a paste, stir in paste until liquid is thickened. 
  9. Place spoonfuls of sauce on plates, add chicken, anoint with sauce garnish with chopped parsley.




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