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1
Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts, so that you have 4 pieces.
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2
Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3-inch thickness.
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3
Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.
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4
Coat the chicken first with the egg and then with the flour, tapping off the excess. Discard any unused egg and flour.
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5
Over medium heat in a nonstick skillet large enough to hold all 4 pieces of chicken in a single layer, melt 1 tablespoon of the butter and add the 2 teaspoons of olive oil.
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6
Add the chicken and saute until it is golden brown, 3 to 5 minutes on each side.
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7
Remove the chicken from the skillet and set it aside.
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8
Add the remaining 1 tablespoon of butter and the 1 tablespoon of olive oil to the skillet.
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9
Add the garlic and capers; saute for 15 seconds.
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10
Add the chicken stock, white wine, and the juice of the lemon.
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11
Boil the sauce to reduce it, about 3 minutes.
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12
Return the chicken to the sauce, and simmer over medium-low heat until the sauce thickens a little more, about 10 minutes. Transfer the chicken to a serving plate.
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13
Add the parsley and pepper to the sauce. Bring it to a boil, and remove it from the heat.
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14
Spoon the sauce over the chicken, and serve.
