Chicken Scallopini

Instructions

1. Flatten each chicken breast to about 1/4 inch thick using a meat mallet. Season both sides with salt and pepper.
2. Place flour in a shallow dish. In a second dish, beat the eggs. In a third dish, combine breadcrumbs and Parmesan cheese.
3. Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, then coat with breadcrumb mixture. Ensure each piece is well-covered.
4. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 3-4 minutes on each side until golden brown and cooked through. Work in batches if necessary. Set cooked chicken aside on a plate lined with paper towels.
5. In the same skillet, reduce heat to low and add the chicken broth, scraping up any brown bits from the bottom. Stir in lemon juice and capers.
6. Simmer for 2-3 minutes until the sauce slightly thickens. Stir in the remaining 2 tablespoons of butter until melted and the sauce is silky smooth.
7. Return the chicken to the skillet, spoon sauce over the top, and allow to heat through for 1-2 minutes.
8. Transfer to a serving platter, garnish with fresh parsley, and serve immediately.
9. Serve Chicken Scallopini with pasta or mashed potatoes to soak up the delicious sauce. This dish is best enjoyed fresh but can be refrigerated for up to two days.