~No Fry~Chicken Picatta

You will need

2 large boneless skinless chicken breast (the thicker the better since they will be butterflied)

2 tablespoons of olive oil

1 egg lightly beaten

½ cup all purpose flour

1 tablespoon of your favorite house season that contains salt

¼ cup lemon juice (fresh or jar)

½ white wine

2 cups Italian bread crumbs

¼ parmesan sprinkle cheese

1 garlic clove (or one tablespoon of minced garlic)

1 sheet of wax paper

¼ capers

*butter or butter substitute can be used in this recipe also to add flavor if fat is not a concern.

Place chicken on cutting board and slice down the middle as if to cut the chicken breast in half but do not cut through all the way giving the chicken a open butterfly shape. Do this with both chicken breast

Place wax paper over chicken and lightly pound out until chicken become evenly thin.

Have beaten egg in a dish on hand , add parmesan cheese to breadcrumbs. Add additional seasonings to taste to the bread crumbs.

Salt and pepper chicken on both sides, then lightly pat flour mixed with season salt onto chicken

Dip chicken with flour in beaten egg then into breadcrumb mixture, coat evenly and set aside

In a large non stick skillet add olive oil and cooking spray to pan and put heat onto medium (you want a little sizzle when chicken hits the pan)
*I sprayed breaded chicken with an additional spritz of cooking spray to prevent sticking

Have white wine and lemon juice on hand to add as needed.

When chicken starts to have brown color (and pan will be a little dry) add a splash of lemon juice and wine for the chicken to soak up and add to crust on outside of chicken. When one side is browned completely flip chicken and repeat on opposite side adding wine and lemon juice as needed to form crust on chicken.

Remove chicken from pan and set aside

For the sauce , if you want to use butter substitute as I mention you can add a tablespoon or so into pan or a tiny sliver of real butter for flavor.
On medium heat add 1 tablespoon of olive oil and remaining lemon juice, white wine, garlic and capers to pan. Let simmer until it cooks down slightly and has a brown color.
Place chicken onto platter and pour warm caper sauce onto chicken and serve.

*** chicken can be baked as well instead of stove top/pan method