For the dredge:
1 cup all-purpose flour
1/3 cup Parmesan or Romano cheese
Kosher salt and black pepper
Zest of 2 lemons
1/2 teaspoon hot Hungarian paprika
For the fry:
1 1/2 pounds chicken breasts, butterflied and slightly pounded thin
1/3 cup olive oil
For the pan sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup white wine
2 cups chicken broth
1/2 cup fresh lemon juice
1/2 pound angel hair pasta, cooked al dente
Chopped fresh parsley
Make the dredging station. In a bowl or shallow dish, whisk together the flour, cheese, a nice pinch of salt, a few grinds of pepper and half the lemon zest. In another bowl or shallow dish, whisk the eggs, the remaining lemon zest and paprika.
Fry the chicken. First dust the chicken in the flour, then the egg wash and back to the flour. Allow to rest on a wire rack for 15 minutes before frying. In a large pan with straight sides on medium-high heat, add half the oil. When the oil begins to swirl and almost smoke, add the breaded chicken and cook on one side until lightly golden, about 3-4 minutes depending on size. Then flip the chicken and cook on the other side until a peek reveals a golden brown color, about 2-3 more minutes. Remove chicken to a paper towel lined plate.
Make the pan sauce. In the same pan, add the butter, sprinkle the flour and cook until blended into the fat of the pan. Then add the wine and cook while scraping the bottom of the pan with a wooden spoon to release any bits from the frying session. Once the wine has reduced slightly, add the chicken broth, lemon juice and a crack of pepper. Allow to cook until thickened, then taste and season with salt.
Finish and serve. Toss the pasta in the sauce and twirl into serving plates. Cut the rested chicken in strips then lay across each serving. Sprinkle with capers, parsley and serve with a lemon wedge for spritzing.