Methods/steps

1. Place the chicken breasts between 2 sheets of parchment paper, making sure there is extra paper at the sides because the chicken will expand as it flattens. Using the flat side of the mallet, pound the chicken until it is ¼ inch thick.
2. Set out 3 shallow bowls.  Put seasoned flour in the first bowl, the egg in the second, and the breadcrumbs in the third bowl.
3. Dredge chicken through flour and shake off any excess.
4. Dip chicken into the egg mixture.
5. Coat the chicken with breadcrumbs.
6. Repeat steps 3 thru 5 for 2^nd piece of chicken.
7. Heat sauté pan on medium-high heat and add olive oil.
8. After a few seconds drop a small piece of breadcrumb in the oil to see if oil is hot.  If it gets too dark, you’ll need to turn down the heat.
9. Carefully slide the chicken into the pan; you don’t want to drop it into the hot oil too quickly.
10. Cook the chicken for 2 minutes on the first side.
11. Add butter to the pan and tilt the pan to distribute the butter, then brown the first for another minute.
12. Turn chicken over with tongs.
13. After about 2 minutes, add lemon juice and capers, then baste chicken with melted butter and lemon juice.
14. Cook for another minute or so and garnish with parsley before serving.