Name: Butter-fried chicken with caper butter sauce
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 1 kg chicken thighs boneless and skinless; 1 cup all-purpose flour; 3/4 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 cup bread crumbs; 2 tbsp Parmigiano-Reggiano cheese finely grated; 1 tsp dried oregano; 1/2 tsp dried basil; 1/8 tsp cayenne pepper; 4 large eggs; 250 g salted butter; 3 shallots or 1 large red onion, minced; 3 tbsp capers drained; 1 lemon thinly sliced

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Ingredients (14)

1 kg	chicken thighs — boneless and skinless
1 cup	all-purpose flour
3/4 tsp	fine sea salt
1/2 tsp	freshly ground black pepper
1 cup	bread crumbs
2 tbsp	Parmigiano-Reggiano cheese — finely grated
1 tsp	dried oregano
1/2 tsp	dried basil
1/8 tsp	cayenne pepper
4	large eggs
250 g	salted butter
3	shallots — or 1 large red onion, minced
3 tbsp	capers — drained
1	lemon — thinly sliced

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Method:

In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne.

Place the eggs in a medium bowl and beat well.

Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, allowing any excess to drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Place on a baking sheet.

In a large pan, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, turning halfway for 5 to 7 minutes.

Transfer the chicken to a serving platter. Repeat with the remaining chicken.

Add the shallots and capers to the pan and cook, stirring, for 30 seconds. Stir in the lemon slices. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.

Reprinted with permission. Recipe by J’Something and his wife, Cordelia ‘Coco’ da Fonseca for Parmalat.