Clinton Kelly's Pan Fried Chicken with Brown Butter Caper Sauce

By 1buttons

Ingredients

• 4 Chicken Cutlets (pounded thin)
• 2 cups Flour
• Salt
• Pepper
• 2 Eggs
• 2 cups Breadcrumbs
• 5 tablespoons Olive Oil (separated)
• 4 tablespoons Butter
• 4 teaspoons Capers (drained)
• 1/4 cup Flat-Leaf Parsley (chopped)
• 2 Blood Oranges (peeled)
• 1 tablespoon Shallot (minced)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

4 Chicken Cutlets (pounded thin)

Pound the chicken cutlets to a 1/2-inch thick.

2 Blood Oranges (peeled)

Juice one of the blood oranges and set juice aside. Peel the white pith off the other blood orange, and then cut between the membranes to release the segments, and set aside.

2 cups Flour
Salt
Pepper
2 Eggs
2 cups Breadcrumbs

Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs.

Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.

4 tablespoons Olive Oil

Heat four tablespoons olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined, plate. Drain the pan and wipe clean.

4 tablespoons Butter
4 teaspoons Capers (drained)
1 tablespoon Shallot (minced)

Add the butter, and once it has foamed and subsided, add the capers, shallot and blood orange juice, stir and remove from heat.

1/4 cup Flat-Leaf Parsley (chopped)
1 tablespoon Olive Oil

In a bowl, combine the parsley, one tablespoon of olive oil and blood orange segments. Toss and season.

Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve.