Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Chicken Romano Piccata.

Chicken Romano Piccata

4 5 oz Boneless Skinless Chicken Breast

1/2 Cup Flour seasoned with Salt and Pepper

3 eggs, Scrambled

1/2 Cup Grated Parmesan Cheese

1 Cup Panko Bread Crumbs

1/3 Cup chopped Fresh Parsley

1 Tbsp Capers

2 Tbsp Fresh Lemon Juice

2 Tbsp Olive Oil

1 Small Diced Tomato

2 Tbsp Butter

1 Tbsp Garlic

Slightly pound the chicken breast, dredge in seasoned flour. Mix the egg with Parmesan cheese and parsley and dip the floured chicken in the mix to coat. Sautee in olive oil til browned and cooked through, remove from heat. Melt butter, add the lemon Juice, diced tomatoes and Garlic. Pour over Chicken and garnish with fresh parsley.

Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.