Delightful Chicken Piccata

2 boneless, skinless chicken breasts (about 8 oz. each)
Black pepper, salt
2 egg whites
1 t. water
½ c. seasoned whole wheat dry bread crumbs
Olive oil spray
1 T. butter
Juice and zest of 1 lemon
¼ c. white wine
½ c. chicken broth
Capers, to taste
Sliced lemon, garnish
Fresh chopped parsley, garnish
1. Cut chicken into 4 cutlets and place between 2 sheets parchment paper or plastic wrap and pound until ¼” thick.
2. Season with salt and pepper.
3. In shallow dish beat egg whites and water together.
4. Place bread crumbs in another plate.
5. Dip each cutlet in egg, then bread crumbs.
6. Heat large saute pan over medium heat.
7. Spray olive oil on one side of cutlet and lay in pan (oil side down).
8. Spray top of cutlet with oil. Cook 2-3 minutes on each side, until cooked through.
9. Set aside on another plate.
10. SAUCE: In saute pan, melt butter and add lemon juice/zest, wine broth and lemon halves, salt and pepper.
11. Boil over high heat until reduced by half, about 2 minutes.
12. Discard lemon halves, add capers.
13. Place a cutlet on a plate. Spoon sauce over cutlet and serve with a slice of lemon and sprinkle with parsley.