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1
Preheat oven to 400 degrees F.
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2
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick.
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3
Once flattened, season both sides generously with kosher salt and ground black pepper.
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4
Combine flour, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper in a shallow dish.
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5
In another shallow dish, combine breadcrumbs, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
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6
In a third shallow dish, pour the beaten egg.
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7
Take each seasoned chicken breast and dip into the flour mixture, then the beaten egg and then the breadcrumb mixture, taking care to shake off excess each time.
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8
Heat olive oil over medium-high heat in an oven-proof, nonstick skillet.
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9
Once oil is hot, transfer breaded chicken to the skillet and cook until golden, approximately 23 minutes per side.
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10
Once golden on each side, transfer skillet to the oven and bake for an additional 810 minutes.
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11
In a separate saucepan, melt 1 1/2 tablespoons butter.
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12
Once butter is melted, add lemon juice, lemon slices, wine (or chicken stock, if preferred), capers and parsley.
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13
Boil until reduced by half, about 5 minutes.
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14
Remove from heat and then add remaining 1 1/2 tablespoons unsalted butter and stir to melt.
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15
Season with salt and/or pepper if needed.
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16
If sauce is too tart or bitter, add a tiny pinch of granulated sugar, as needed.
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17
To serve, plate chicken and drizzle sauce over and around on the plate.
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18
Garnish with cooked lemon slices, if desired.
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19
Enjoy!
