Chicken Cutlet Piccata

• 2 whole Eggs, Beaten
• 2- 1/2 cups Italian Seasoned Breadcrumbs
• 1 cup Vegetable Oil
• 1 pound Chicken Cutlets
• 1 cup White Wine
• 1 Tablespoon Butter
• 1 teaspoon Black Pepper
• 2 Tablespoons Capers
• 1 whole Lemon, Halved
• Lemon Slices, To Serve

1. In 2 separate dishes, set out your beaten eggs and breadcrumbs.
2. Heat your oil in a skillet on medium high heat, and pat dry your chicken cutlets.
3. Coat each cutlet in egg and then dredge in breadcrumbs, covering both sides completely.
4. When your oil is hot enough, start adding in your cutlets.
5. Cook for about 4 minutes on the first side, then flip over and cook for an additional 2-3 minutes or until golden brown and cooked through.
6. Transfer your cutlets to a paper towel lined plate to drain excess oil, and keep covered.
7. In a new skillet, heated on medium, add in your white wine, butter, black pepper, capers, and halved lemon slices.
8. Whisking occasionally, allow ingredients to combined and for sauce to heat through, about 3 minutes.
9. Transfer your cutlets to a new plate, top with lemon slices, and then pour on your sauce.
10. Be sure to spoon capers onto each one so every cutlet gets coated with the flavors.
11. Enjoy!

eggs, italian seasoned breadcrumbs, vegetable oil, chicken, white wine, butter, black pepper, capers, lemon, lemon slices

Taken from tastykitchen.com/recipes/main-courses/chicken-cutlet-piccata/ (may not work)