Ingredients
- 6 large eggs
- 1/2 cup plus 2 tbs extra virgin olive oil
- 1/4 cup plus 2 tbsp. finely grated parm romano cheese
- 8 whole skinless boneless chicken breasts (about 8 oz each) trimmed and pounded to an even thickness
- salt and freshly ground pepper
- all purpose flour, for dreding
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 3 tbsp. large salt packed capers, rinsed
- 4 tbsp. cold unsalted butter
Preparation
Step 1
preheat the oven to 350. in a large, shallow bowl, beat the eggs. stir in 2 tbsp of the olive oil and the cheese. season the chicken breasts with salt and pepper.
in a large skillet, heat 1/4 cup of the olive oil. working with half the chicken breasts, dredge 1 breast at a time in the flour, shaking off the excess. dip it in the beaten egg, then add it to the skillet and saute over moderate heat until golden brown, about 2 mins per side; transfer to a large baking sheet. repeat with the remaining breasts, adding the remaining 1/4 cup of oil to the skillet after cooking the first 4 breasts. transfer the baking sheet to the oven to finish cooking the chicken, 3 to 5 mins more.
drain the oil from the skillet and wipe it clean. add the wine and boil until reduced by half, about 4mins. add the lemon juice and capers and simmer for 2mins. remove the skillet from the heat and whisk in the butter 1 tbsp at a time. season with salt and pepper. transfer the chicken breasts to a platter, pour the sauce over them and serve.