Cooking Planit’s Crispy Chicken with Lemon-Caper Sauce
11/2 cups plain bread crumbs
4 tablespoons fresh parsley, finely chopped, divided
3 tablespoons fresh lemon juice, divided
2 tablespoons capers
1 cup flour
2 large eggs
Kosher salt and freshly ground pepper
4 (6-ounce) chicken cutlets
4 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
Pour crumbs into a shallow, wide bowl. Trim parsley leaves from stems and finely chop to measure the indicated amount. Add half to the bowl of crumbs and reserve the other half for the caper sauce. Squeeze the fresh lemon juice into a small bowl to measure the indicated amount. Measure out the capers and strain from the liquid.
Pour flour into a shallow, wide bowl. Crack eggs into another shallow, wide bowl and whisk to combine well. Line up the three bowls: flour, eggs and bread crumbs. Set a clean platter near the crumbs.
Dry the chicken cutlets thoroughly and season with salt and pepper.
Dredge 1 chicken cutlet in the flour, coating both sides. Shake off excess, then transfer to the egg. Coat both sides again, shake off excess, then transfer to the crumbs. Coat both sides, shake off excess, then transfer to the clean platter. Repeat with remaining chicken cutlets.
Prepare a platter with layers of paper towels. Set plate near the stove for the chicken. Heat a large sauté pan over medium heat. Add olive oil and 1 tablespoon of butter. Once butter is melted and oil is hot, gently add the breaded chicken cutlets. Oil should sizzle when you add the chicken. Cook until golden brown, 4 to 5 minutes, then flip, and cook another 4 to 5 minutes, until cooked through. Do not crowd the pan. Work in batches if necessary. Transfer the cooked chicken to the plate of paper towels. Save the pan. Once you remove the chicken cutlets from the heat, cover loosely with foil while you prepare the sauce.
Place the chicken pan back over medium heat. Add white wine and use a spoon to scrape up caramelized bits from bottom of the pan. Bring to a gentle boil and cook until wine is reduced by half, 4 to 5 minutes. Stir occasionally.
Once the wine has reduced, whisk in the remaining butter. Add butter one tablespoon at a time, stirring until the butter melts, then whisking in another tablespoon until all the butter is incorporated. Whisk in the lemon juice, capers and chopped parsley. Season with salt and pepper to taste. Remove from heat.
Transfer one chicken cutlet to each dinner plate. Spoon the lemon-caper sauce over each cutlet and serve warm. Makes 4 servings.
Per serving: 645 calories (35 percent from fat), 24.5 g fat (10.5 g saturated, 8.6 g monounsaturated), 256 mg cholesterol, 58g protein, 39 g carbohydrates, 2 g fiber, 512 mg sodium.