I usually use this recipe for Chicken Piccata but this time I wanted to try making it by using chicken thighs and Italian seasoned panko. I kept it healthy by using an egg white wash and just a little bit of olive oil when cooking. The thighs were moist and tender on the inside and crisp and lemony on the outside. We all gobbled this chicken right up. It paired nicely with the lemon and basil noodles (to post soon) and a green salad. It was a healthy and delicious meal that we all enjoyed.
Place the egg white in a bowl; whisk. Place the Italisan seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.
Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place on a plate with a loosely placed tin foil tent.
Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce. Add the parsley to the sauce then place the chicken and it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.