Chicken Piccata

 I love chicken Piccata.. and from my photo you can tell I love Parmesan Cheese!! LOL This recipe is breaded chicken that is fried  in a little olive / avocado oil. Then a sauce made with wine, chicken broth, lemon juice, butter and capers. Served over pasta or zoodles, it's amazing. I love it.  I  took two recipes and made my own. The one I used most you can find Here. Enjoy

Chicken Piccata

FOR THE CHICKEN:

• 1½ lbs boneless skinless chicken breasts (I used 4 pieces and butterflied)
• 3 tablespoons all-purpose flour 
• Salt and freshly ground black pepper

• 2 eggs
• 1/2 cup seasoned Italian bread crumbs 
• 1/2. cup panko crumbs
• ¼ cup extra-virgin olive oil or avocado oil

FOR THE SAUCE:

• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons fresh lemon juice, from 1 lemon
• 3 tablespoons brined capers, drained and rinsed

• 3 tablespoons unsalted butter
• Salt and pepper
• ¼ cup chopped fresh Italian parsley (or 1 Tablespoon Dried parsley)

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place cooling rack on top.
2. If your chicken is thick, use a very sharp knife and slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness.  
3. To a shallow bowl, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; stir with a fork  to combine.  Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs, and the panko crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the flour mixture, then the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. 
4. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet / cooling rack. Finish frying all the chicken, then  place in the oven while you make the sauce. The chicken should reach a temperature of 160 to 165 --should be done by the time the sauce is.
5. To make the sauce, discard any excess oil from the pan and wipe any burnt crumbs out with a paper towel.  Add the wine and simmer rabidly for a minute. Next, add the stock and lemon juice, continue to simmer, scraping up any brown bits from the bottom of the pan, for about two or three minutes, until reduced to about half. Take off the heat, swirl in the butter, capers, and the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
6. I like to serve over Zoodles, and top with parmesan cheese. 
7. Enjoy