Rosy Picccata

Directions

Cutlets

1Place 1/2 cup flour, eggs, and panko in three separate dishes

2fillet the chicken breasts by cutting them in half horizontally

3Dredge cutlets in flour, tapping off excess, then in eggs, then in panko, pressing to adhere. Transfer cutlets to waxed paper or a rack, then let sit for 30 minutes to set the crust.

4Saute cutlets in two batches in 3 tablespoons of oil for each batch over medium-high heat until golden brown and cooked through, about 7 minutes total. Transfer cutlets to a platter and place in a 200 degree oven to keep warm. Reserve the drippings.

Sauce

1Saute shallots and garlic in the pan with reserved drippings until softened, 1-2 minutes. Whisk in 1 tablespoon of flour; cook 1 minute.

2Deglaze plan with wine and cook until evaporated, whisking often.

3Whisk in broth, zest, lemon juice, cream, capers, and tomato paste; bring to a boil and simmer until thickened, 2-3 minutes.

4Take off the heat and whisk in butter until emulsified, then add parsley. Season sauce with salt and pepper.