For this recipe you can use either fresh or frozen and thawed chicken breasts.
Ingredients (for two people): 2 chicken breasts (12/14 oz total weight) each split in half, 1 whole egg, 2 Tbs milk and plain bread crumbs plus salt, pepper and 1 lemon cut in 4 wedges. 4 slices, 1/2″ thick cut from a large eggplant.
Procedure: wisk egg with milk, salt and pepper to taste. Dip, one at the time, the chicken breasts and coat with all the bread crumbs they will take (you can repeat this if yoy like a thicker crust). Do the same with the eggplant slices.
Heat the oven to 450F (20’) with the GFB inside, place quickly the breaded chicken breasts and eggplant slices on the flat side of the GFB (see picture). Cook for 5’/6’ then flip over each cutlet and the eggplant slices and cook for another 5’/6’.
Place on a serving plate and decorate each cutlet with a lemon wedge adding 3/4 capers if you like to.
