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1
Place the chicken breasts between two pieces of plastic wrap, and pound them with a mallet to an even 1/3-inch thickness.
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2
Place the flour on a plate or in a pie pan.
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3
Beat the eggs in a shallow bowl.
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4
Combine the breadcrumbs, Parmigiano, and 3 tablespoons chopped parsley in a shallow dish.
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5
Line the three dishes up in a row.
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6
Season the chicken breasts with salt and pepper.
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7
Dredge the chicken in the flour, then the egg, and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken.
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8
Transfer the prepared chicken breasts to a large plate or baking sheet.
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9
Heat two saute pans over high heat for 2 minutes.
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10
Swirl 2 tablespoons olive oil into each pan, and wait a minute.
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11
Place three chicken breasts in each pan.
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12
Cook 3 minutes, and then add 1 tablespoon butter to each pan.
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13
Cook another minute, and when the crumbs are golden brown, carefully turn the chicken over.
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14
Turn the heat down to medium, and cook a few more minutes, until the second side is golden brown and the chicken is just cooked through.
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15
Remove the chicken to a baking sheet.
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16
Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan.
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17
Divide the rosemary and chile between the two pans, and let sizzle 30 seconds.
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18
Add half the garlic to each pan, stir a few seconds, and then add the escarole to the pans.
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19
Season with salt and pepper, and saute gently 2 to 3 minutes, until the greens have just wilted.
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20
Season the escarole with a squeeze of lemon juice, and transfer to a large platter.
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21
Place the chicken on top.
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22
Wipe out one of the pans, and return it to the stove over medium heat.
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23
Add the remaining 6 tablespoons butter, and cook until its brown and smells nutty.
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24
Remove from the heat and wait a few seconds.
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25
(It is very hot and will foam up and overflow if you add something to it right away.)
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26
Add the capers, lemon zest, a generous squeeze of lemon juice, and the remaining 3 tablespoons parsley.
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27
Carefully taste for balance and seasoning.
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28
Spoon the caper brown butter over the chicken and around the escarole.
