The down side to making cutlets is that it can be a little messy, but I have learned to make the clean up easier. I take a grocery bag and cut it so that it becomes like a bowl. Sometimes, I do this with foil, even the eggs. Get everything set up and then start on the chicken.

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 pound it with a tenderizer or rolling pin until it is very thin.

You do this because it cuts the cooking time. The outside stays crispy and not burnt, and the inside cooks through.

Now you have all 3 parts. Once you start doing this, you don’t really want to stop. So it is easier to get everything ready ahead of time. 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.

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.

Ideally, you will have browned bits leftover from cooking the chicken. I burnt a piece, so I had to clean out my pan. Hopefully, you will still have some bits leftover. Heat another tablespoon of butter.

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.

Pour the sauce over the chicken. Serve with rice or pasta and some green vegetables.