3 Boneless /Skinless Chicken Breasts, about 1-3/4 lbs, halved horizontally (5 - 6 oz portions)
1 cup Flour
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 cup Italian Bread Crumbs
3 TB Grated Parmesan Cheese
1-1/2 tsp Dried Oregano
1 tsp Dried Basil
4 Large Eggs
1-1/2 sticks Unsalted Butter
3 TB Capers, drained
2 TB Lemon Juice
Use a meat mallet to lightly pound the chicken so they are an even thickness, about 1/2-inch thick.
In a shallow dish combine the flour, salt and pepper. In a second dish combine the bread crumbs, cheese, oregano, and basil. In a medium bowl scramble the eggs.
Working in batches with one piece of chicken at a time, dredge the chicken in the flour, then into the egg, then into the bread crumbs. Press the crumbs into the chicken to help the crumbs adhere. Place coated chicken onto a baking sheet.
In a very large skillet, melt 1 stick of butter over medium heat. Add 3 pieces of chicken to the pan and cook until golden and crispy, about 4-5 minutes, then turn and cook 4 minutes longer. Transfer the chicken to a serving dish and cover to keep warm. Repeat with the remaining 3 pieces of chicken.
When all 6 pieces of chicken are cooked, add the remaining butter to the pan and stir. Add the capers and lemon juice to the pan and stir, loosening any browned bits, and saute for 3 minutes until the sauce is warm. Place one piece of chicken on each plate, and add a few spoonfuls of sauce over the chicken. Serve extra sauce and lemon wedges on the side.