Chicken Piccata

When it comes down to it, I just really like chicken... grilled barbecue chicken, chicken and dumplings, fried chicken, lemon pepper chicken, chicken tenders, chicken parmesan, chicken tamales, and now this new addition to my arsenal... chicken piccata. Oh my goodness, this stuff is so delicious! The lemon juice just adds a freshness to the dish, and the capers add an awesome briny-saltiness to it that you don't get just from salt. The chicken itself is so juicy, and the panko bread crumbs add a wonderful texture to the dish. I found the recipe on Pinterest, Panko Crusted Chicken Piccata, and I've made it several times already. Try this dish and I'm sure it will become one of your go-to meals.

1 cup flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
4 skinless, boneless chicken breast halves,
Salt, pepper, and garlic powder
½ cup olive oil
6 Tbsps butter

1 Tbsp capers
2 Tbsps lemon juice + A few slices of lemon
1 Tbsp chopped parsley

If the chicken breasts are too thick butterfly them so each piece is half as thick as it was to begin with. Fold a piece of plastic over the top and bottom of each piece of chicken, then use a meat mallet (preferably flat and not pointed) or rolling pin to pound it to a ¼ inch thickness. Season both sides with salt, pepper and garlic powder.

Place the flour, eggs, and panko in three separate shallow bowls.

Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess and then dip in the eggs.

Then coat both sides with breadcrumbs.

Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate. Add the other half of the oil to the skillet and repeat with remaining chicken breast.

When the chicken has been removed, add the butter to the skillet and use a spatula to scrape up any brown bits. Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices (if using).

To serve, plate the chicken then spoon the lemon butter sauce over top. Top with lemon slices and fresh parsley.