Tuesday, July 22, 2014
If there was ever one dish that takes several of my favorite things and combines them all in one mouthwatering concoction it would be this chicken. When I watched Clinton Kelly make this, I thought this dish was made personally for me.
Pan Fried Chicken with Browned Butter Caper Sauce
4 Chicken cutlets, pounded thin
2 Cups flour
Salt and freshly ground black pepper
2 Cups breadcrumbs
5 Tbsp olive oil, divided
4 Tbsp butter
4 Tsp capers, drained
1/4 Cup flat-leaf parsley, chopped
2 Oranges, peeled
1 Tbsp sweet white onion, minced
Squeeze the juice of one orange in a bowl and set aside. Peel the pith off the other orange and cut between the membranes to release each piece of orange. Set aside.
Pound the chicken cutlets to a half an inch in thickness. Set aside.
Place flour, season with salt and pepper in a shallow dish. Lightly beat the eggs and pour in a shallow dish. Pour the breadcrumbs in a third shallow dish. Dredge the cutlets. Coat with flour, shake off excess, then dip in eggs, then coat with breadcrumbs.
Place 4 tablespoons of olive oil in a large skillet and place over medium-high heat. Add the chicken, cooking for about 4 minutes per side, until golden brown and the juices run clear. Remove the cooked chicken and transfer to a paper towel lined plate. Drain the grease from the and wipe clean. Return the pan to the stove and place over medium heat. Add the butter, once it melts it will begin to crackle and foam. Once the foaming subsides reduce the heat and add the capers, shallots, and orange juice and stir. Remove from heat.
In a small bowl combine parsley, remaining tablespoon of olive oil, and orange segments. Toss to combine, season with salt and pepper. Taste, adjust seasonings if needed.
Divide the chicken among plates and spoon sauce of the chicken and top with the orange parsley salad.
Recipe source: barely adapted from The Chew