This is much like a chicken piccata recipe, but I like the very bright lemony flavor – it has a real tang to it! And it’s pretty quick to serve up making it a great dish for a weeknight meal or for a casual Saturday night dinner with friends.
Time: 40 minutes Preparation
1-1 ½ pounds boneless skinless chicken breasts
2 eggs, slightly beaten
2 tablespoons apple cider or red wine vinegar (whichever you prefer)
3/4 cup seasoned panko bread crumbs.
3/4 cup flour
salt and pepper to taste
3 whole lemons (for zesting and juicing)
1/2 cup capers, rinsed
1/4 cup olive oil
2 tbs butter
1 cup chicken stock
Preheat oven to 350°F
1 – 1 ½ pound package of chicken breasts will have 2-3 breasts contained within. Slice each breast lengthwise so that you have a uniform thickness. Pound the thicker end if needed. Lightly salt and pepper each side.
In a medium sized bowl, lightly scramble the two eggs with the vinegar. If you have a distaste for vinegar, you can leave it out – but I think it brings a brightness to the dish.
In wide plate with sides (think pie plate) toss together the panko and flour. Season with salt and pepper. Mix well.
Preheat a skillet over medium high heat and add the olive oil. If you drop a few bread crumbs and they sizzle, you know the oil is ready. Take each chicken breast, dip in the panko/flour mixture, then the egg mixture then back in the flour – then drop in the hot oil. Fit as many as you can – but don’t overcrowd. Ensure each breast is uniformly touching the bottom of the skillet. Sauté for about 4 minutes – then flip. Repeat on the other side and do for all chicken breast pieces. You should have 4-6 depending on the size of the package. When golden brown on both sides – place in a 13×9 baking dish – again trying to ensure that all breasts are lying flat. If a few overlap a little, that’s okay. Note that the chicken is NOT cooked all the way through at this point. You must still bake it.
To make the sauce, zest three lemons and set the zest aside. Then juice each lemon, combine with the zest, capers and chicken stock. Whisk over medium heat in the same skillet used for the chicken. The sauce should thicken a little, but it will still be thin. Taste for seasoning. You may have to add salt and pepper – and a teaspoon of sugar…if the sauce is too sharp. (Sugar will help to round the flavors a little). But it should have a bright lemony taste.
Pour the sauce over the chicken and sprinkle with some grated Parmesan cheese. Bake for 25 minutes. Serve immediately.