Name: Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup all-purpose flour (5 ounces; 140 g); 3 large eggs, beaten; 2 cups panko bread crumbs (4 ounces; 115 g), roughly crushed by hand if very large; 2 ounces (60 g) grated Parmigiano-Reggiano cheese; 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 1/2 cup dry white wine (120 ml); 1 1/2 tablespoons drained capers (15 g); 5 tablespoons unsalted butter (70 g); 2 tablespoons fresh juice from 1 lemon (30 ml); 1 1/2 tablespoons minced flat-leaf parsley