Adapted from Ina G*rten
6 boneless, skinless chicken breasts (I've also used chicken tenders)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup (or more) panko crumbs
1 and 3/4 sticks of unsalted butter
1/2 to 3/4 cup freshly squeezed lemon juice (appox 6 small lemons)
Zest of two or three lemons
1 cup Riesling
1 jar capers (rinsed)
Preheat the oven to 400 degrees.
Place each chicken breast in ziploc bag and pound your frustrations out (with a rolling pin) until the chicken is 1/4" thick.
Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1 tablespoon of water together. Place the panko crumbs on a third plate. Dip each chicken breast first in the flour, then dip in the egg and finally dip in panko crumb mixture.
Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on a cookie sheet and allow them to bake for 5 to 10 minutes while you make the sauce.
Wipe out the skillet. Over medium heat, melt butter and then add the lemon juice, wine, and capers. Salt & pepper to taste. Boil over high heat until reduced in half, about 2 minutes.
Serve chicken breast over angel hair pasta or rice. Add a spoonful of sauce over the top of the chicken.
Fabulous dinner in less than 20 minutes.