Chicken Piccata

Ingredients:

• 2 halves (1 whole) skinless, boneless chicken breasts
• 0.5 cups premium flour
• 1 large egg
• 0.5 tbsp. water
• 3/4 cup spiced breadcrumbs
• High-quality olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup lemon juice (2 lemons), set aside the lemon halves
• 0.5 cups dry white wine
• Sliced ​​lemon, for serving
• Chopped fresh parsley leaves, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound until 0.5 cm thick. Season both sides with salt and black pepper.
3. In a shallow bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl, beat the egg with 1/2 tablespoon water. Place the breadcrumbs in a third bowl. Dredge each chicken breast first in flour, shake off any excess, then dip in egg and coat. breadcrumbs.
4. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the chicken breasts and cook for 2 minutes per side, until browned. Transfer them to a baking sheet and bake for 5-10 minutes while you prepare the sauce.
5. To make the sauce, wipe the pan with a dry paper towel. Melt 1 tablespoon of butter over medium heat, then add the lemon juice, wine, lemon halves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook over high heat until the liquid has reduced by half, about 2 minutes. Remove from heat, add the remaining 2 tablespoons of butter, and stir.
6. Discard the lemon halves and serve 1 chicken breast per serving. Drizzle with the sauce, top the chicken with a lemon wedge, and sprinkle with fresh parsley.