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Chicken Piccata Milanese
This recipe is from Karen's Wine Country Cafe.
Pound the breasts until they are very thin. Press the breasts into the garlic bread crumbs so both sides are evenly coated. Heat the olive oil until very hot. Add the coated chicken breasts and saute until golden brown. Deglaze the pan with the white wine, lemon juice, capers, and lemon zest. Spoon glaze onto chicken breasts, top with Parmesan cheese, and serve.
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