• 1 Kg boneless, skinless chicken breasts
• 2. 1 cup bread crumbs
• 2 Tbsp fresh parsley, roughly chopped
• 2 Tbsp grated Parmesan
• 1 Tbsp dried Italian seasoning
• 2 egg whites
• 2 Tbsp olive or canola oil
• 1 Tbsp butter
• 2 Tbsp capers
• 2 Tbsp Dijon mustard
• Juice of 1 lemon

Cover chicken breasts with parchment paper or plastic wrap and use a meat mallet or heavybottomed pan to pound them to �-inch thickness.

Combine bread crumbs, cheese and Italian seasoning in a wide bowl. In a second bowl, beat egg whites lightly. Season chicken with salt and pepper to taste.

Now carefully dip each chicken breast into egg whites and then into crumb mixture, pressing to ensure an even coating on both sides.

Warm oil over medium heat in a large stainless steel sauté pan or cast-iron skillet. Add chicken and cook for 3 to 4 minutes or until crust is deeply browned and crunchy.

Turn and cook for another 2 to 3 minutes. Transfer chicken to a platter to rest.

While the pan is still hot, add butter. Cook until lightly browned (shouldn''''t take more than a minute), then stir in capers, mustard and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add parsley. Set aside.

Halve the chicken breasts and serve with sauce drizzled on top.

by Pak101.com (few years ago!) / 1059 views