1 ½cupsbreadcrumbsbest to use a combination of panko and regular
4chicken breastsskinless and boneless
1lemoncut into very thin slices, seeds removed
Juice from 1 lemon
1/2cupdry white wine
1 ½cupschicken stock
2tablespoonscapersor large Sicilian caper berries, stemmed
2tablespoonsFlat-leaf Italian parsleyminced
Carefully slice the breasts in half horizontally. Place each half in a ziplock bag and gently pound the breast with a mallet or back of heavy pan until the breast is an even thickness all around. Repeat until you have 8 same size chicken cutlets.
Place the flour in a wide plate or shallow bowl.
Whisk the eggs, milk, salt and pepper together in a wide bowl until blended.
Mix the breadcrumbs and parmesan cheese in a wide plate or shallow bowl.
Dredge the cutlets in flour to coat both sides. Then dip in the egg mixture, and finally in the breadcrumbs.
Heat the olive in a large skillet over medium heat. Fry the cutlets two at a time until golden brown on both sides. Place the cooked cutlets on a baking sheet lined with paper towels until all the cutlets are done.
Remove the pan from the heat and pour off the oil. Add 3 tablespoons of butter and return the pan to medium heat. When the butter is melted, place the lemon slices over the bottom of the pan. Cook until the lemon slices are golden, about 3 minutes. Scoop the lemon slices out and set them aside.
Add the remaining butter, wine, and the lemon juice and bring to a boil. Boil until the liquid is syrupy, 3-4 minutes. Pour in the stock, bring to a boil and cook until reduced by about half, about 5 minutes.
Add the capers, cream, and half the parsley. Place the fried cutlets in the sauce and simmer a few more minutes until the cutlets are warmed. Do not let the cutlets be covered entirely in the sauce or they will lose their crispiness. To serve, place one cutlet on a place, ladle some sauce over the top and garnish with cooked lemon slices and more parsley.