Buca di Beppo Chicken Limone

(from castro15’s recipe box)

Categories: Chicken


  • 1 large egg
  • 3 tbsp lemon juice
  • 1/3 cup flour
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 4 chicken breast halves
  • 1/4 cup melted butter
  • 1 1/2 to 2 tsp chicken bouillon cubes
  • 1/2 cup hot water
  • 1 tbsp capers, for garnish
  • Lemon wedges, for garnish


  1. In a small bowl, combine the egg and 1 tbsp of the lemon juice and beat well.

  2. In another bowl, combine the flour, garlic powder and paprika and stir well.

  3. Put the chicken breasts between 2 sheets of waxed paper and pound until the chicken is flattened and even in thickness.

  4. Dip the chicken in the egg mixture then dredge in flour mixture.

  5. In a large skillet over medium-high heat, cook the chicken in butter 2 to 3 minutes on each side, until brown.

  6. Dissolve bouillon in hot water and add to chicken along with 2 tbsp of lemon juice. Bring to a boil, cover, and reduce heat.

  7. Simmer 10 to 15 minutes, or until chicken is done. Garnish with capers and lemon wedges.

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