1/2 c AP Flour
1 lg Egg, beaten with
1 ts Water
3/4 c Panko bread crumbs
2 ea Boneless chicken breast
ds Salt to taste
ds Pepper to taste
1/4 c Canola oil
Have ingredients for lemon sauce measured before you start cooking
chicken.
Flatten chicken breasts between waxed paper using a meat mallet so
meat is a uniform thickness.
Set the flour, eggs and panko in three separate shallow bowls.
Season the chicken liberally with salt and pepper. Dredge the
chicken in the flour, shaking off any excess, then dip in the egg
mixture and coat thoroughly with the panko crumbs, pressing lightly
to adhere.
Heat oil in large skillet over moderately high heat, add chicken and
fry turning once until golden and crispy - about 4 minutes per side.
Transfer chicken to a paper towel lined plate (Needed more salt and
pepper) Experiment with added s/p into Panko crumbs.
Shortly before the chicken is finished, melt the butter in small pan
and cook over moderately high heat until browned and nutter - watch
carefully - about 3 minutes. Stir in the capers, lemon juice,
parsley. Place in small bowl and place on table to be spooned over
chicken individually or go ahead and pour over chicken on the serving
plate.
Signature dish of Thomas Keller at the French Laundry restaurant in
Calif. Recipe from Recipezaar.
Tested 1/10 - very nice - easy, quick, will do again.
