4 whole chicken breasts, halved, skinned and boned
1/2 c. all-purpose flour
Salt and freshly ground pepper to taste
4 eggs, beaten
2 tbsp. freshly grated Parmesan cheese
1/2 c. butter
1 tbsp. capers
1 lemon, cut in wedges
Optional: 1/2 c. dry vermouth

Dredge chicken in flour, salt and pepper. Combine eggs and Parmesan cheese, then dip chicken into mixture.

Heat butter in a large skillet until golden brown. Saute the chicken on both sides until crisp and brown, about 3-4 minutes on each side. Remove chicken to a warm platter.