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1
Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch.
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2
Spread flour in a wide shallow bowl or pie pan.
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3
Beat eggs in another wide shallow bowl.
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4
In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
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5
Season chicken with salt and pepper.
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6
Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere.
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7
Place 2 large saute pans or skillets over high heat for 2 minutes.
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8
Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads.
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9
Heat until shimmering, 30 to 60 seconds.
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10
Carefully place 3 chicken breasts in each pan.
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11
Cook 3 minutes, then add one tablespoon butter to each pan.
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12
Continue to cook until undersides are golden brown, about one more minute.
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13
Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes.
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14
Transfer chicken to a baking sheet, cover with foil and keep warm.
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15
Return unwashed pans to medium heat and swirl one tablespoon olive oil into each.
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16
Divide rosemary and chili between pans and let sizzle for 30 seconds.
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17
Add half the garlic to each pan, stir a few seconds, then add escarole to each pan.
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18
Season with salt and pepper and saute gently until greens have just wilted, 2 to 3 minutes.
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19
Season with a squeeze of lemon and transfer to a large warmed platter.
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20
Top with chicken, cover with foil and keep warm.
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21
Wipe out one pan and return to medium heat.
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22
Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance.
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23
Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley.
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24
Adjust salt and pepper as needed.
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25
Spoon brown butter and capers over chicken and greens.
