- 6 eggs
- 1/2 C + 2 T olive oil
- 1/4 + 2 T grated Pecorino cheese
- 8 skinless, boneless chicken breasts, pounded to 1/2" thickness
- Salt & pepper
- 1 C white wine
- 1/2 C lemon juice
- 3 T rinsed capers
- 4 T butter
Preheat oven to 350. In large shallow bowl, beat eggs. Stir in 2 T of oil & cheese. Season breasts with salt & pepper.
In large skillet, heat 1/4 c oil. Working 1/2 of breats, dredge in flour. Dip in egg mixture & add to skillet & saute over mod heat til golden brown, @2 min per side; transfer to large baking sheet. Repeat with remaining breasts. Place sheet in oven to finish cooking, 3-5 min.
Drain oil from skillet & wipe clean. Add wine & boil til reduced by half, @ 4 min. Add lemon juice & capers & simmer 2 min. Remove from heat & whisk in butter one T at a time. Pour over chicken & serve.
Serve with broccoli florets