1.Start by pounding 4 chicken breasts between plastic wrap. Actually I put mine in a zip lock bag because it is stronger and will not tear as easily.
2. Pound to about 1/4" thickness.
3.Line 4 dinner plates on the counter. In first one, put about 1 cup of flour sprinkled with salt and pepper. On second one put in 3 beaten eggs. In the third one put about 2 cups of seasoned breadcrumbs.
4.Next step you place a pounded chicken breast into the flour and coat it well. Then put it into the beaten eggs. Turn the breast to coat it evenly. I use tongs at this point. Lastly put the breast into the breadcrumbs. When one breast is finished place it on the empty plate. Do this to all the breasts but don't put one breast ontop of another.
5.Heat large fry pan with 2 tablespoons olive oil and 2 Tablespoons butter. Add chicken breasts and cook on one side. When you turn each one add a thinly sliced lemon on top. Then cook just until golden brown and done. Remove them from pan and cover to keep warm.
6. Scrape up bits of crust from bottom of fry pan and add 1/2 c. white wine and 1/2 c. freshly squeezed lemon juice. Let it boil for a few minutes to thicken. Add 1/4 c. chopped parsley and 3 T. capers. Pour this sauce over to breasts to serve. Yum, it is delicious with it's slightly tart flavor.
I served this with roasted asparagus and wild rice pilaf.
Enjoy! Thanks for stopping by and have a great weekend!