Chicken Piccata

Easy chicken dish, for you lemon-lovers. 

1 Cut chicken breast halves  butterflying them open. Pound them with a meat pounder, slightly. 

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Dip in egg, then Panko breadcrumbs. 

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Brown the chicken pieces on both sides, a few at a time. Don;t overcrowd the pan; keep finished chicken in oven on lowest heat to keep warm. 

4 Add 1/2 cup white wine with 3 tablespoons lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in 2 teaspoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley, and garnish with lemon.