Piccata Milanese with Pasta

Servings: 4

• 4 chicken or veal breasts, about 1 pound total
• kosher salt
• black pepper
• 1/2 cup flour
• 4 eggs, whisked
• 1/4 cup milk
• 2 cups breadcrumbs
• 1/4 cup olive oil, extra-virgin, divided
• 10 ounces angel hair or other thin pasta
• 4 tbsp butter
• zest and juice of 1 lemon, divided
• 1 1/2 cups chicken broth
• 1/2 cup capers, drained

1. Pound chicken breasts until very thin, then season both sides liberally with kosher salt and black pepper. Add flour to a shallow plate, whisk eggs with milk in a shallow bowl, and add breadcrumbs to a separate large shallow plate. Dredge both sides of each chicken breast first in the flour, then dip in the egg, then press both sides into the breadcrumbs until evenly coated. Set coated chicken breasts on a plate.
2. Heat 1/8 cup olive oil in a large skillet over medium high heat. Once a speck of flour sprinkled into the oil sizzles, add 2 chicken breasts, cooking until breadcrumbs are golden, 3-4 minutes. Flip and continue cooking until chicken is cooked through, an additional 3-4 minutes or more depending on thickness. Repeat with remaining olive oil and chicken. Set cooked chicken aside and keep warm.
3. Bring a large pot of salted water to a boil. Cook angel hair (or other thin pasta) according to package directions until just al dente.
4. Meanwhile, in a new large skillet, melt butter over medium heat. Season with black pepper and add zest of the lemon, sautéing for 1-2 minutes. Add chicken broth, lemon juice, and capers, simmering for 3-4 minutes.
5. Drain pasta and add directly to skillet with sauce. Toss to coat, then divide pasta between plates. Top each plate with chicken, remaining sauce, and additional lemon zest. Serve immediately.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes