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1
Rinse the chicken and pat dry with paper towels.
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2
Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
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3
Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
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4
To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.
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5
In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame.
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6
(DO NOT USE OLIVE OIL).
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7
Mix together the lemon zest and breadcrumbs on a rimmed flat dish.
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8
Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.
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9
Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.
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10
), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.
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11
Cook for one (1) minute on each side - DO NOT OVERCOOK.
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12
Transfer chicken to paper towels and blot off excess oil.
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13
Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice.
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14
Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.
