Chicken Milanese With Lemon Caper Sauce - cooking recipe

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

Preparation

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.