Four 1/4" thick skinless, boneless chicken cutlets
Salt and freshly ground black pepper
2 cups panko bread crumbs
1 cup all-purpose flour
3 eggs, beaten
1/4 cup canola
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon chopped flat leaf parsley leaves
2 teaspoons capers
1. season chicken cutlets with salt and pepper. Put panko bread crumbs, flour, and eggs seperately in 3 large shallow bowls. Dredge chicken in the flour,shaking off any excess. Dip chicken in the eggs, then dredge in the panko, pressing to help adhere.
2. In large deep skillet, heat canola to 365. When oil is ready, add chicken breasts and fry over moderately high heat, turning once, until chicken is cooked. About 6 min. Transfer fried breasts onto a paper towel lined plate.
3. In small saucepan, cook the butter over med high heat until browned. About 6 min. Stir in lemon juice, parsley and capers. Spoon the pan sauce over the chicken and serve.
This is simple and good!