CHICKEN CUTLETS IN SPICY CAPER SAUCE
INGREDIENTS:
Marinade: 1 pound boneless chicken pounded thin, 1 cup lemon juice, 1/4 cup olive oil, 3 tbs crushed garlic, 1 tsp salt & pepper
Coating: 12 ounce gluten free bread crumbs, 4 tbs grated parmesan cheese, 1 tsp black pepper, 2 tbs parsley
Sauce: 2 tbs olive oil, 6 cloves chopped garlic, 1/2 cup chopped purple onion, 1 cup chicken stock, 1 cup white wine, 1 tsp red pepper, 2 tbs capers
Canola oil for frying
Put the chicken in a freezer bag with the rest of the ingredients and marinade for several hours or overnight.
Drain the chicken and then dredge in the coating. Put in the refrigerator for at least an hour. Chilling the coated chicken keeps the bread crumb mix on the meat when you fry it.
In a small saucepan, sauté the garlic and onions in the oil until soft. Add the rest of the ingredients and simmer.
Fry the chicken in the canola oil about 5 minutes per side. Add the sauce and serve!
This turned out so much better than I expected. Hope you enjoy!
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