- 2 boneless skinless chicken breasts
- Salt and freshly ground pepper
- 1 cup pureed Harmons crostini
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 egg
- 4 Tbsp canola or vegetable oil
- 2 Tbsp butter
- 1/2 shallot, minced
- 1/4 cup dry white wine
- 2 Tbsp fresh lemon juice
- 1/2 cup chicken broth
- 1 Tbsp capers, drained
- 1 Tbsp chopped fresh flat-leaf parsley
- Warmed cooked zucchini noodles
On a cutting board, use a boning knife to cut each breast in half lengthwise parallel to the cutting board, making 2 thin cutlets. Pound in between wax paper or plastic wrap until uniform thickness. Season chicken with salt and pepper.
Combine crostini and flour in a shallow plate. Combine milk and egg in another shallow plate. Dip chicken in milk-egg mixture and then dredge in crostini-flour mixture.
In a large frying pan over medium-high heat, add oil. When oil shimmers, add chicken and cook until golden brown in color and an instant-read thermometer registers 165°, about 10 minutes each side. Transfer chicken to a plate. Using paper towels, wipe up any remaining oil.
Add butter to pan, add shallot and cook until softened, about 3 minutes. Add wine and lemon juice and cook until evaporated by half. Add chicken broth and capers, bring to boil, scraping off any brown bits from pan bottom. Season with salt and pepper.
Return chicken breasts to pan. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour sauce over chicken and garnish with parsley. Serve with zucchini noodles.