Lemony Chicken Cutlets

• 3 whole chicken breasts (split, skinned, boned, fat removed)
• onion powder, to taste
• kosher salt & freshly ground black pepper, to taste
• 3 lemons, divided
• 12 cup dry white wine
• 2 large garlic cloves, sliced
• 2 tablespoons fresh basil, chopped
• 1 dash hot sauce (optional)
• 1 tablespoon butter
• vegetable oil
• 2 egg whites, lighly beaten
• 2 teaspoons lemon zest
• breadcrumbs
• 2 sprigs fresh sage
• 2 tablespoons capers, rinsed and drained
• flat-leaf Italian parsley, chopped (garnish)

1. Rinse the chicken and pat dry with paper towels.
2. Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
3. Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
4. To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.
5. In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame.
6. (DO NOT USE OLIVE OIL).
7. Mix together the lemon zest and breadcrumbs on a rimmed flat dish.
8. Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.
9. Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.
10. ), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.
11. Cook for one (1) minute on each side - DO NOT OVERCOOK.
12. Transfer chicken to paper towels and blot off excess oil.
13. Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice.
14. Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.

chicken breasts, onion, kosher salt, lemons, white wine, garlic, fresh basil, hot sauce, butter, vegetable oil, egg whites, lemon zest, breadcrumbs, sage, capers, flatleaf italian parsley

Taken from www.food.com/recipe/lemony-chicken-cutlets-383196 (may not work)