Chicken Milanese With Lemon Caper Sauce

• 4 chicken boneless skinless chicken breasts
• peanut oil or canola oil, for frying
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with 1 tablespoon of water
• 1 cup breadcrumbs
• 1/2 cup parmigiano-reggiano cheese or 1/2 cup asiago cheese, grated
• Lemon Caper Sauce
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 anchovy fillets, patted dry
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons capers, drained

1. Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
2. Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
3. Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
4. In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
5. Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
6. Drizzle prepared sauce over chicken when serving.

chicken, peanut oil, salt, ground black pepper, flour, eggs, breadcrumbs, parmigianoreggiano cheese, lemon caper, extra virgin olive oil, lemon juice, anchovy, ground black pepper, salt, capers

Taken from www.food.com/recipe/chicken-milanese-with-lemon-caper-sauce-537979 (may not work)