This dish has great flavor and texture, and it’s a great way to use old bread that you might have on hand.
2 Chicken breasts
1 clove Garlic
1 Lemon (juice and zest)
Salt (to taste)
Pepper (to taste)
Start by toasting your bread until it’s completely dry. Next, add the bread to a food processor, along with parsley, and Parmesan cheese, then pulse it until the crumbs are fairly uniform, and small to medium in size.
Next, create a batter station with three containers (one for eggs, one for flour, one for bread crumbs).
Filet your chicken breast, then pound each filet until it’s thin.
Season the chicken with salt and pepper, then dredge each flattened chicken breast in flour, then egg (the eggs should be mixed together), and finally bread crumbs.
When the chicken is breaded sauté it in olive oil, until it is golden brown on both sides.
When all of the chicken is cooked, clean the pan, then sauté diced onion, minced garlic, lemon zest, and rosemary in a bit of olive oil (and season with salt and pepper). When the onions have caramelized (lightly), deglaze the pan with white wine, then allow it to reduce.
When the sauce has reduced, lower the heat, add capers, a knob of butter, and stir it in. Finish the sauce with a drizzle of lemon juice, and check for seasoning (add salt and pepper as needed).
To complete the dish, spoon your sauce over the chicken, finish with chopped parsley, a drizzle of lemon juice, serve and enjoy.