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TOTAL TIME: 15 MIN
SERVINGS: 4
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.
1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley
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