2 chicken breasts, boneless (skinned and thinly pounded)
Kosher salt and freshly ground black pepper
All-purpose flour, to coat
⅓ cup (40 g) panko breadcrumbs
¼ cup (20 g) parmesan cheese, grated
1 large egg, beaten
¾ tablespoon (10 g) butter, divided
½ tablespoons (20 g) butter
2 tomatoes, cut into ⅓” pieces
1 tablespoon capers, drained
1 tablespoon olive oil, divided
For the Sauce, place 1½ tablespoons of butter in a pot and heat over medium heat for about 3 minutes. Once the butter melts and starts to brown, add in tomatoes. Sauté for about 3 minutes, stirring occasionally to avoid burning. Once the tomato mixture thickens, add in capers and lightly stir. Set aside.
Combine panko breadcrumbs and grated cheese in a bowl. Pour the egg into a flat dish.
Season the chicken with salt and pepper and lightly flour. Dip the chicken in egg and coat with breading mixture. Using the back of a knife, score the breading in a grid pattern on both sides of the chicken.
Preheat the pan over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add ¾ tablespoon of butter into the pan. Once the butter melts, turn down to low heat. Place one chicken into the pan and pan-fry for about 2 minutes.
Once the breading turns golden brown, gently flip. Pan-fry for 2 more minutes or until golden brown and remove the chicken.
Add the remaining butter in the pan and pan-fry the other chicken by repeating Steps 4 and 5. Smear the plate with sauce from Step 1, place chicken on top to serve.
Carefully butterfly each chicken breast into evenly flat pieces.
Sandwich chicken breasts with two pieces of plastic wrap and using a meat mallet, gently pound the breasts into evenly flat cutlets—about ⅓” thick.
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