"French" Chicken

I met a student, Emily, from Buffalo and I'm from Buffalo and she told me this is only made there.



"French" Chicken

Serving 4-6 peoples.

"French" Chicken 

2                                 Chicken, boneless skinless breasts  
1 cup                           Flour
3                                  Eggs, whisked
2 cups                          Panko, white bread crumbs
3 tablespoons               Butter
3 - 4                              Shallots
2 - 3 cloves                  Garlic, finely minced
1 1/2 fl. oz.                   Capers, nonpareil
3                                   Lemons
                                     Salt and white pepper
                                     Canola oil

1. Put boneless chicken in between wax paper and smash the chicken with a meat mallet until 1/4 inch thick. 
2. Prepare three different bowls with flour, eggs, and Panko.  Coat chicken in the flour and shake off the excess, dip into the eggs and then into another bowl with Panko.
3. Melt butter in pan on low heat. Cook shallots until softened. Add garlic and cook for 1 minute. Add capers and the juice of 2 lemons to saucepan and heat until just about to simmer. Turn off heat.
4. Heat 1/2 inch of oil in a non-stick, 20 inch pan until 350 degrees.  Use tongs to drop chicken in oil and cook until golden brown on both sides, about 2 minutes each.  Drain chicken on a plate with paper towel. 
5. Toss chicken in the butter, shallot and caper sauce and serve with lemon wedges and boiled broccoli.
6. Serve and Enjoy.

SINCE A STROKE I USE ONLY MY LEFT HAND!!!