Recipe - Chicken Picatta Milanese

4 chicken breasts skin and
: bones
: removed
1 cup bread crumbs
: season crumbs with salt and
: pepper
4 TB clarified butter
: One half cup white wine
: One fourth cup lemon juice freshly
: squeezed
: 2 TB capers
: 1 teaspoon garlic minced

Cut each chicken breast into 4 equal pieces. Pound the pieces between 2
sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides are well
coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute them for
1 to 2 minutes on each side, or until they are golden brown. Add the wine
and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4.
Posted to MMRecipes Digest V5 #012 by BobbieB1 BobbieB1@aol.com on Jan
11, 1998