Friday, May 23, 2008

Lemon Chicken Pasta

½ C panko bread crumbs
½ C grated parmesan cheese
1 lb chicken
½ lb pasta
2 TBS capers
½ C oil
¼ C lemon
1 egg
1 TBS water
Combine egg and water and wisk. Pound out chicken breasts unil thin (you may need to cut chicken breast to half thickness). Season well with salt and pepper. Combine bread crumbs and parmesan. Dip chicken in egg and then crumb mixture. Fry in oil. While cooking chicken, cook pasta and set aside. When chicken done, add lemon to pan with oil and drippings and stir, add capers, and poor over pasta and chicken. Serve immediately.

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