Crispy Chicken Breasts with Lemon & Capers

Ingredients

• 3-½ cups Toasted Breadcrumbs
• 2 Tbs. chopped fresh thyme
• 3 Tbs. extra-virgin olive oil
• 1 lemon, zest finely grated, cut into wedges
• 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
• 5 Tbs. capers (preferably nonpareils), rinsed, patted dry, and chopped
• 2 Tbs. Dijon mustard
• + 3 more ingredients
• • ½ tsp. freshly ground black pepper
  • ¾ cup freshly grated Parmigiano-Reggiano
  • ½ tsp. kosher salt

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. In a large bowl, mix 1/4 cup of the Parmigiano, 2-1/2 Tbs. of th...

View full recipe at Fine Cooking