Chicken Picatta and Sauce

2 boneless, skinless chicken breast cutlets
flour for dredging
1 egg, beaten
seasonings you prefer
bread crumbs for coating

Brine chicken meat. Rinse. Butterfly. Pound to 1/4" to 1/2" thick.
Add seasonings to flour.
Dredge chicken in flour, then dip in egg, then coat with bread crumbs.
Dry chicken on wire rack.
Fry in vegetable oil about 2 minutes on each side, until golden brown.
Place on cookie sheet and bake 10 minutes at 400 F.
Keep chicken warm.

	Sauce
1 T butter
1/3 cup lemon juice
1/2 cup white wine
1/2 t salt
1/4 t pepper
lemon zest

Melt butter in lemon juice.
Add wine, salt, pepper.
Add lemon zest.
Serve separately to use on chicken.

From Ina on food network 2011?
yummee, 3/6/11.