Chicken Piccata

4- 5 Boneless, skinless chicken cutlets (Bell and Evans or other all natural chicken)

Salt and freshly ground pepper

All purpose flour

2 eggs beaten

Bread crumbs (½ cup white bread crumbs mixed with ½ cup of panko or 1 cup freshly made bread crumbs)

1 tablespoon olive oil

5 tablespoons unsalted butter

1 shallot ( chopped)

2 tablespoons capers, rinsed

1/3 cup dry vermouth

Juice of ½ large or 1 small lemon

Fresh chopped flat leaf parsley

Season the chicken on both sides with salt and pepper. One piece at a time; dredge the chicken in the flour, dip in eggs and then coat with the bread crumbs, shaking off any excess.

Heat a large pan over high heat and then add 1 tablespoon of butter and oil. When the butter has stopped foaming reduce the heat, add the chicken and brown for about 4 minutes per side until golden brown and cooked through. Put the chicken on a baking sheet and place in the oven on low to keep warm while you make the sauce.

Drain any remaining oil or butter from the  pan and then add the shallot cooking for a minute or two on medium heat until softened.   Add the vermouth and capers and cook until the vermouth has reduced to a glaze. Lower the heat, add 2 tablespoons of butter and wisk into the shallots and vermouth. Add the last 2 tablespoons of butter with a wisk. Add the lemon juice, and  salt and pepper if necessary.

Plate the chicken, spoon the sauce over the chicken. Sprinkle with fresh parsley and serve.

( adapted from a recipe by Frank Stitt)