2 skinless, boneless chicken breasts, split
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 egg
1 tbsp. water
1/2 c. seasoned bread crumbs
3 tbsp. grated Romano cheese
2 tbsp. butter
1 tbsp. vegetable oil
1/2 c. dry white wine (or chicken broth)
2 tbsp. drained capers
Juice of 1/2 lemon

Flatten chicken pieces slightly between sheets of waxed paper with meat mallet. Combine flour, salt, and pepper on one piece of waxed paper. Turn chicken in flour mixture to coat all sides. Beat egg slightly in a shallow dish; stir in water.

Combine bread crumbs and cheese on waxed paper. Dip chicken in egg mixture, then in crumbs, repeating until all coating mixtures are used. Chill 5 minutes.

Heat butter and oil in a large skillet. Saute chicken 3 minutes on each side (may do 2 pieces at a time, if necessary). Remove chicken and keep warm. Add wine to skillet, stirring and scraping up brown pieces; add lemon juice and stir about 3 minutes. Stir in capers, cooking about 1 minute more. Spoon sauce over chicken. Top each piece with a slice of lemon for garnish. Any leftovers taste great in macaroni salad.