This classic recipe, often made with veal, is a delicious match with the citrus notes of the Vermentino.
- 2 whole boneless, skinless chicken breasts (about 2 lbs)
- 1 cup flour
- kosher salt
- fresh-ground pepper
- 3 large eggs
- 1 ½ cups bread crumbs
- 3 tbsps unsalted butter, at room temperature
- extra virgin olive oil
- juice of 2 lemons (about 1/3 cup), with lemon halves reserved
- 5 cups dry white wine
- 1 tbsp capers
- chopped fresh parsley, for garnish
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Place each chicken breast between two sheets of parchment paper, and pound to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix flour, 1 tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and add 1 tbsp water. In a third, add bread crumbs.
- Dip each chicken breast in the flour, shake off the excess, and then dip in the egg mixture, and then in the bread crumbs.
- Heat 4 tbsp olive oil in a large pan over medium-high heat. Add 2 chicken breasts and cook for 2 minutes on each side, until golden-brown. Place them on the baking sheet in the oven while you cook the rest of the chicken.
- Heat more olive oil in the pan and cook the remaining chicken breasts. Place them on the same baking sheet, and allow them to bake in the 400 degree oven while you make the sauce.
- Wipe out the pan with a dry paper towel. Melt 1 tbsp butter on medium heat, and add the lemon juice, white wine, reserved lemon halves, 1/2 tsp salt and 1/4 tsp pepper.
- Boil over high heat until reduced by half, about 2 minutes. About one minute after it reaches a boil, add capers. Turn off the heat, add the remaining 2 tbsp of butter and swirl to combine. Discard the lemon halves.
- To serve, spoon sauce over the chicken breasts, and top with a sprinkling of fresh parsley.
Pairs With: Vermentino