4 whole chicken breasts, halved, skinned & boned
1/2 c. all-purpose flour
Salt & fresh ground pepper to taste
4 eggs, beaten
2 tbsp. fresh grated Parmesan cheese
1/2 c. butter
1 tbsp. capers

GARNISH:

1 lemon cut in wedges

Dredge chicken in flour seasoned with salt and pepper. Combine eggs and Parmesan cheese, then dip chicken into the mixture. Heat butter in large skillet until golden brown and saute chicken on both sides until crisp and brown (about 3 to 4 minutes on each side). Remove chicken to warm platter.

Add capers to butter and heat through. Spoon butter and capers over chicken. Garnish with lemon wedges and serve.