Parmesan Battered Chicken with Lemon Caper Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 6 chicken breasts
  • 1 cup of heavy cream
  • 1 cup of grated parmesan
  • 5 eggs
  • 2 cups flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 cups chicken stock
  • 2 tablespoons capers
  • juice of 2 lemons
  • 1 shallot, minced
  • 1 teaspoon garlic, grated
  • 1/2 cup white wine
  • 4 ounces butter


Preheat the Wolf Griddle to 325°F and preheat the Wolf Convection Oven to 350°F on Bake Mode.

Prepare the batter for the chicken by combining eggs, cream, and parmesan in a bowl and whisk until smooth.

Combine flour, salt, and pepper to make a seasoned flour for the chicken.

Once the Wolf Griddle is up to temperature, take the chicken and coat in the flour. From there, go directly into the parmesan batter, remove from the batter, and place directly onto the lightly oiled Wolf Griddle.

Cook the chicken for about 4 minutes on each side. The edges will start to look like crispy pancakes.

Remove the chicken from the Wolf Griddle after both sides are lightly brown and add to a baking sheet. Bake in the Wolf Convection Oven for 8 minutes or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the sauce. In a saucepan on low heat, sauté the shallots and garlic for about 2 minutes, making sure not to get any color on the garlic.

Add the white wine and reduce until almost dry.

Add the chicken stock and capers, bring to a simmer, and reduce by half.

Once reduced, turn off the stove and slowly stir in the butter, 1 ounce at a time, until all the butter is incorporated.

Season the sauce with lemon juice and salt as needed.

Serve the chicken either alone or over a bed of pasta and top with the sauce.