Ingredients

2 boneless, skinless chicken breast halves
Kosher salt & freshly ground black pepper to taste
All purpose flour as needed to dredge chicken
1 lg. Egg, beaten with 1 tsp. water
1 cup (approximately) bread crumbs, preferably Panko
Canola oil for sautéing
2 T unsalted butter
2 T minced shallots
3 cloves minced garlic
2 T capers
2 T fresh lemon juice
¼ cup dry white wine
¼ cup heavy cream
¼ tsp cayenne pepper
2 T minced fresh Italian parsley

Directions

Trim chicken breasts of all fat and sinew. Season them with salt & pepper. Cut each piece in half and place them, one at a time in a zip-lock bag. Using a wooden or metal mallet, gently pound the chicken pieces into four cutlets. They should be approximately five inches wide and ¼ inch thick.

Dredge the cutlets in the flour, then coat them with the beaten egg and finally coat them with the bread crumbs.

Heat a large sauté pan over medium heat and add the oil to a depth of ¼". Saute the cutlets about 3 minutes on each side, or until they reach a rich golden brown color.

Remove cutlets to a serving platter and keep warm.

Wipe the pan with paper towels to remove any breading. Return the pan to medium heat and add the butter. Add the shallots and sauté for 1 minute, stirring occasionally. Add the garlic, cook 1 minute and add the remaining ingredients. Simmer until sauce thickens slightly. Adjust seasonings. Pour over the hot cutlets & serve immediately. Serves 2.

Recipe Courtesy: Roy Harland, Slates Restaurant

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