Also, I think I should add, the sauce is super lemony and delicious.
- 2 boneless, skinless chicken breasts, sliced in half
- Kosher salt
- freshly ground black pepper
- 1 cup flour
- 2 eggs
- 1 tablespoon water
- 1 1/2 cups seasoned dry bread crumbs
- olive oil
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- capers (optional to add to the sauce)
- sliced lemon, for serving
- chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper on a shallow plate.
On a second plate, beat the egg and water together.
Place the bread crumbs on a third plate.
Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat.
Add the chicken breasts and cook for 2 minutes on each side, until browned.
Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel.
Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Boil over high heat until reduced in half, about 2 minutes.
Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.
Discard the lemon halves and serve 1 chicken breast on each plate.
Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Source: Ina Garten