- 2 boneless skinless chicken breasts
- 3/4 cups seasoned breadcrumbs
- 1/2 cup all-purpose flour
- 2 lemons
- 1 cup lemon juice
- 1 cup white wine
- 1 egg
- 1 tbsp. honey mustard
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 2 tbsp. capers
- 1 tsp. lemon pepper
- Freshly ground black pepper
- Fresh parsley, chopped
- Kosher salt
- Preheat the oven to 400 °F and prepare a baking sheet pan with parchment paper.
- Season chicken breasts with salt and pepper and place on sheet.
- Mix flour with salt, ground black pepper and lemon pepper in a shallow plate.
- Beat an egg and mix with a little water on a separate plate.
- Place the breadcrumbs on a separate third plate.
- Start a line and dip each chicken breast in the flour, egg and finish with breadcrumbs. Remove excess in each stage and repeat.
- Grab a large sauté pan from Tramontina Nesting set and add some olive oil over medium-low heat.
- Cook the chicken breasts for a couple of minutes on each side, until brown and crispy.
- Add capers and place chicken breasts on the baking sheet pan and bake for 7 minutes.
- Remove excess of oil and heat the Tramontina Nesting sauté pan over medium heat. Melt butter and add in the lemon juice, white wine, honey mustard, olive oil, lemon halves, salt and pepper and let it boil.
- Add a little more butter and swirl.
- Serve on a plate and add sauce.
- Garnish with fresh parsley.