You’ll need to make a double batch of breadcrumbs for this recipe. You might want to use two pans so you can make the two batches at the same time.
These crumbs are coarser than your average breadcrumbs, so it takes a little extra force to get them to adhere. My method is to pat a healthy amount of breadcrumbs on top of the chicken and then use the heel of my hand and a firm rotating motion to press the crumbs onto the chicken. Don’t shake off the excess when transferring the breasts to the baking sheet; you want to keep as many crumbs on the chicken as possible.
Make Ahead Tips
Make the crumbs ahead. They’ll keep for up to 3 days in an airtight container at room temperature. Or if you want to whip up a few batches of crumbs, you can store them in a zip-top bag in your freezer for a couple of months.
Marinate ahead. You can pound the chicken and immerse it in the sticky flavor bath the day before you plan to cook it. The results will be excellent because the flavors will really sink into the meat.
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One for the regular rotation. Easy enough for weeknight, elegant enough for company. I marinated the breasts (the pounding step is essential) most of the day -- the results were moist and really flavorful. Thanks FC for another keeper! (Realized I forgot to rinse OR chop the capers and I only used 2T...reading comments maybe this was for the best).
This recipe did nothing for us. I did not add as many capers as suggested by others but felt it was missing something, a sauce on top???? I served it to 4 other people too and no one would make it again. I usually love Tony's recipe but not this one and will stick to a simple and quicker Chicken Piccata recipe.
Very tasty. A "no need to fry" breaded chicken and an interesting variation on chicken melanese (breadcrumb and cheese). I agree with other comments, careful on capers - wash well and use less for less salty taste. What is neat that prep can be done the day before, assembled before guests arrive and baked while we are eating our salad.
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