Lemony Chicken Cutlets

Ingredients

• 3 whole chicken breasts (split, skinned, boned, fat removed)
• onion powder, to taste
• kosher salt & freshly ground black pepper, to taste
• 3 lemons, divided
• 1/2 cup dry white wine
• 2 large garlic cloves, sliced
• 2 tablespoons fresh basil, chopped
• 1 dash hot sauce (optional)
• 1 tablespoon butter
• vegetable oil
• 2 egg whites, lighly beaten
• 2 teaspoons lemon zest
• breadcrumbs
• 2 sprigs fresh sage
• 2 tablespoons capers, rinsed and drained
• flat-leaf Italian parsley, chopped (garnish)

Directions

1. 1

   Rinse the chicken and pat dry with paper towels.

2. 2

   Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.

3. 3

   Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.

4. 4

   To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.

5. 5

   In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame. (DO NOT USE OLIVE OIL).

6. 6

   Mix together the lemon zest and breadcrumbs on a rimmed flat dish. Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.

7. 7

   Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.

8. 8

   Cook for one (1) minute on each side - DO NOT OVERCOOK. Transfer chicken to paper towels and blot off excess oil.

9. 9

   Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice. Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.