2 – 4 chicken breasts, split in half
2 cups bread crumbs
salt and pepper
1 stick butter
4 Tablespoons olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/4 cup parsley
1. Take the chicken breast and hold your hand on top of it. Slice it in half. Lay the chicken pieces between two sheets of wax paper. And then beat the crap out of it until it is very thin.
2. Pour the breadcrumbs into a bowl and beat the eggs in a separate bowl. Season the eggs and breadcrumbs with salt and pepper. Dip the chicken into the egg mixture, then completely coat in the breadcrumbs.
I like to line a baking sheet with foil and lay the chicken breasts out. You can keep these in the fridge for a few hours until you are ready to cook them.
3. Heat a saute pan over medium high heat, and melt a few tablespoons of butter and a few tablespoons of olive oil. Let this get hot, test by dropping some breadcrumbs into the pan, when it sizzles, it is ready. Cook each side for about 3 minutes. The crust should be golden brown. Keep these in a very low oven, 300 degrees, while you work on the sauce.
4. Add the lemon juice, chicken stock, and capers. Bring the mixture to a boil. Add a pat of butter to mellow out the sauce. Check for seasoning. Add more salt and pepper if needed.
5. Pour the sauce over the chicken. Serve with rice or pasta and some green vegetables.