by Kyla Van Heerden

By J’Something and Cordelia ‘Coco’ da Fonseca

• 1kg boneless, skinless chicken thighs
• 1 cup all-purpose flour
• ¾ teaspoon sea salt
• ½ teaspoon freshly ground pepper
• 1 cup bread crumbs
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ⅛ teaspoon cayenne pepper
• 4 large eggs
• 2 sticks of Parmalat salted butter
• 3 shallots/1 large red onion, minced
• 3 tablespoons capers, drained
• 1 lemon, thinly sliced


  1. In a shallow baking dish, mix the flour, salt and pepper.
  2. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne.
  3. Place the eggs in a medium bowl and beat well.
  4. Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, allowing any excess to drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Place on a baking sheet.
  5. In a large pan, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, turning halfway for 5 to 7 minutes.
  6. Transfer the chicken to a serving platter. Repeat with the remaining chicken.
  7. Add the shallots and capers to the pan and cook, stirring for 30 seconds.
  8. Stir in the lemon slices.
  9. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side

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