for 4 person

Sauce

1 ½ tbsp	icing sugar
1	organic lemon, thinly sliced
1 tbsp	olive oil
1	shallot, finely chopped
3 tbsp	capers, drained, roughly chopped
½ dl	water
2 tbsp	lemon juice
1 tbsp	butter
¼ bunch	flat-leaf parsley, coarsely chopped
	salt and pepper to taste

Chicken

4	chicken breasts (each approx. 160 g)
½ tsp	salt
a little	pepper
4 tbsp	white flour
5	fresh eggs
80 g	grated Sbrinz

Piccata

oil for frying

How it's done

Sauce

Empty the icing sugar onto a plate, toss the lemon slices in the sugar. Heat the oil in a non-stick frying pan, fry the lemon slices for approx. 2 mins. on each side. Add the shallot and capers, fry for approx. 2 mins. Add the water and lemon juice, bring to the boil, reduce the heat. Add butter and parsley, mix, season, remove, set aside.

Chicken

Cut the chicken breasts in half crosswise, season. Empty the flour into a shallow dish. Beat the eggs in a deep dish, mix with Sbrinz cheese. Toss the chicken in the flour and then dip in the egg mixture.

Piccata

Heat the clarified butter in the same pan. Reduce the heat, fry the chicken in batches over a medium heat for approx. 4 mins. on each side, remove. Serve with the lemon sauce.

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