Ingredients
1 Cup flour
3 beaten eggs
2 cups panko
4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness
salt
pepper
1/4 cup canola oil
6 tablespoon butter
2 teaspoon capers
2 tablespoon fresh lemon juice
1 tablespoon chopped parsley
Preparation
Season chicken cutlets with salt and pepper. Set up first three ingredients in separate bowls. Dredge the chicken in the flour, dip next in the eggs and coat with the panko. Fry the chicken in the oil and drain.
In saucepan heat butter until browned. Stir in capers, lemon juice and chopped parsley. Spoon sauce over chicken cutlets ans serve with fresh salad
