Lemony Chicken Cutlets

Directions

1. 1
   Rinse the chicken and pat dry with paper towels.
2. 2
   Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
3. 3
   Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
4. 4
   To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.
5. 5
   In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame.
6. 6
   (DO NOT USE OLIVE OIL).
7. 7
   Mix together the lemon zest and breadcrumbs on a rimmed flat dish.
8. 8
   Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.
9. 9
   Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.
10. 10
    ), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.
11. 11
    Cook for one (1) minute on each side - DO NOT OVERCOOK.
12. 12
    Transfer chicken to paper towels and blot off excess oil.
13. 13
    Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice.
14. 14
    Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.