Chicken Breasts, Italian Style
2 whole chicken breasts
2 eggs
1 teaspoon salt
2 tablespoons water
2 tablespoons all-purpose (plain) flour
112 cup (2 oz/60 g) dried bread crumbs
1/2 cup (4 fl oz/ 1 2 5 ml) vegetable oil
freshly ground pepper
2 lemons , cut in half
2 tablespoons well-drained capers ,
optional
Chicken breasts cooked in this manner are a light main
course. Green peas add the final touch. Place a bowl
of green parsley sauce (recipe on page 1 3) on the table.
Halve , skin and bone the chicken breasts as directed on
pages 1 0- 1 1 . Trim off any excess fat. Place the breasts
between 2 sheets of waxed paper and , using a rolling
pin, flatten until the meat is of an even thickness , about
1/2 inch ( 1 2 mm) . Trim the meat into uniform ovals .
In a bowl beat the eggs with the salt and water. Dip the
chicken breasts , one at a time , into the egg mixture . Dust
each breast lightly with flour and then roll in the bread
crumbs to coat.
Warm the oil in a deep , heavy frying pan over medium
heat. Place the breasts in the hot oil and fry, turning as
they become golden, 3-4 minutes on each side . Transfer
to paper towels to drain . Season to taste with pepper.
Serve on warmed plates with a lemon half and l 1/2
teaspoon capers , if you like , on each breast.
Serves 4