4 chicken breasts, skinned and deboned
1½ c. bread crumbs
1/3 c. dried parmesan cheese
egg wash (2 eggs, beaten lightly with 1/4 c. milk)
4 T. butter
1/2 t. coarsely ground pepper
small clove of garlic, minced
1 c. sliced almonds
2 T. lemon juice
1/2 c. white wine
1/2 t. salt (optional)
Lay chicken breasts between waxed paper and pound thin. Mix bread crumbs and cheese together. Dip each piece of chicken in egg wash then in the crumb mixture.
In large sauté pan or skillet, melt the butter and add the garlic. Place chicken in pan, season with salt and pepper. Brown on both sides, adding the almonds after turning (to prevent the almonds from burning). Remove the almonds when golden brown and set aside for serving. Add the lemon juice and wine and simmer for 5 minutes. Do not overcook!
Place chicken on heated platter. Pour almonds and sauce over the chicken and garnish with lemon slices and capers.
Source: Up-Home, Down-Home