Place the chicken breasts, one at a time on a cutting board, cover it with a piece of plastic wrap that is 2-3 times as large as the chicken breast. Using a meat mallet, pound the breast flat so that it is uniformly no thicker than 1/2".
Season the breasts with the Steak Shake. Dredge each breast in the flour, lightly covering the breast. Shake off any excess.
Dip each breast in the egg and then move to a plate with panko breadcrumbs. Cover the breast with the breadcrumbs and press them onto the breast. Move to a wire rack. Place the rack of coated breasts into the refrigerator for at least 20 minutes to allow the coating to set.
Set up your grill with the Thunderdome BBQ Vortex centered with the small end up. Fill the Vortex with the first ingredient, Fogo Premium Lump Charcoal, and light. Make adjustments to achieve and maintain 400°F.
Remove the chicken from the refrigerator. Spray the surface of the coated chicken with the olive oil spray. Place the chicken on the grill circling the Vortex (indirect). Close the lid.
After the bottom side is lightly toasted (took mine ~8 minutes) flip the breast. Allow the chicken to cook until an internal temperature of 160°F is achieved. Move the breasts to a wire rack. Resting on the wire rack will prevent the coating from becoming soggy.
Combine the butter, lemon juice, and capers.
Build your plate. Spoon equal amounts of sauce on each breast. Serve with additional lemon wedges. Enjoy.
Recipe by: @pigsonbbq
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