arm.
Meanwhile, cut the chicken breasts in half horizontally to
Place each chicken breast between 2 sheets of
r waxed paper, place each chicken breast smooth side down.
Split chicken breast halves in half horizontally
Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
Cook capers in same pan for 1 min, until crisp. Remove to a plate.
Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.
shallow dish. Dredge the chicken pieces in the flour mixture
t a time, coat the chicken with the flour, then egg
Pound the chicken breasts very thin.
Whisk
he wine, lemon juice and capers exactly in half into two
Place the chicken cutlets between 2 sheets of
ieces of plastic wrap flatten chicken breasts to 1/4\" thickness
alt and pepper. Dredge chicken in flour and shake off
Butterfly the chicken breasts, and
Pound the chicken breast until it is flat-
Place chicken breasts between 2 layers of
Coat chicken with yogurt, cover, and refrigerate
o warm.
Season the chicken breast pieces with salt and
oft, about 5 minutes. Put chicken into the skillet, place a
n a bowl. Dredge the chicken breast pieces in the seasoned
Pound chicken breast halves to 1/2