chicken piccata with lemon sauce

Serves: 8

Ingredients:
8 boneless skinless chicken breast halves
2 eggs
2 tablespoons white wine
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
½ cup cake flour
½ cup grated parmesan cheese
¼ cup minced fresh parsley
½ teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter
1/4 cup chicken stock

Method:
flatten chicken to 1 cm thickness.
in a shallow dish, combine the egg , white wine ,2 tablespoons lemon juice, garlic and hot pepper sauce.
in a separate bowl, combine the flour, parmesan cheese, parsley and salt.
coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
in a non-stick skillet, heat up ½ the oil and cook the chicken breasts for 3-5 minutes per side.
in the same pan, melt butter. add the chicken stock and remaining lemon juice.
bring to a boil and allow the liquid to reduce. drizzle over chicken.