2 boneless, skinless chicken breasts
2 T freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1 clove garlic, minced or pressed
¼ cup dry white wine or dry vermouth
½ cup chicken stock
¼ cup capers, rinsed and drained
3 T unsalted butter, room temperature
2 T chopped Italian parsley
Cut one lemon in half and cut the half into thin circles.
Squeeze the juice from the remaining one and a half lemons and set aside.
Cut each chicken breast in half, lengthwise and remove the tenderloin, saving for another use.
Using freezer wrap or zippered plastic bag, gently pound the meat with the flat side of a meat mallet to ¼-inch thickness.
In a shallow bowl, add the flour and grated cheese.
Season generously with salt and pepper.
Dredge chicken in the flour mixture, shake off excess and set aside on a platter or pizza pan.
Preheat oven to 225 degrees F.
Heat the oil over medium-high heat in a large skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden.
Transfer chicken to a heatproof platter and place in oven.
Add the shallot and garlic to the skillet and cook 30
Add the wine to deglaze the pan while stirring.
Pour in the chicken stock, and lemon slices.
Simmer a couple of minutes.
Stir in the lemon juice and capers and simmer one minute.
Remove skillet from heat and stir in the butter and allow to melt.
Pour sauce over cutlets, garnish with parsley and serve immediately.