Terry's Lemon Caper Chicken


  • 2 eggs
  • ½ teaspoon ground black pepper
  • 1 cup dry bread crumbs
  • 2 tablespoons olive oil, or as needed
  • 1 ½ pounds skinless, boneless chicken breast halves, pounded ¾ inch thick and cut into pieces
  • ¼ cup capers
  • 2 lemons, cut into wedges

1. Beat eggs and black pepper together in a bowl. Place bread crumbs in a separate, shallow bowl. 2. Heat olive oil in a large skillet over medium heat. Dip each piece of chicken breast into the beaten eggs, and then press into the bread crumbs. Brush loose bread crumbs off the chicken, and plac...

View full recipe at SpringPad


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