3/4  cup flour

2 eggs, beaten

4 skinless, boneless chicken breasts halves – butterflied and pounded 1/4 ” thick

kosher salt and freshly ground pepper

1/4 cup canola oil

6 tbsp butter

1 tbsp capers

2 tbsp freshly squeezed lemon juice

1 heaping tbsp chopped parsley

Take 3 separate shallow bowls, and in each one put the flour, egg, and panko.  Now you MIGHT think it is okay to just coat the chicken in panko, but trust me … these 3 bowls will make such a difference!  Once you have pounded out the chicken, season with a light dusting of salt and pepper, then dredge in flour.  Shake off any excess and dip in beaten egg.  Drip off, then coat really well with panko, pressing lightly.  Set aside.

In a large skillet heat the canola oil over moderately high heat.  Add chicken pieces, being careful not to overcrowd the pan.  Fry for about 3 min on each side, until golden brown and oh so crispy.  Keep a baking sheet handy, lined with paper towels, and let chicken rest while you cook the rest of your chicken.  Sprinkle with salt and freshly ground pepper.

Meanwhile ….. in a small pan, melt the butter and watching carefully … allow it to cook over moderate heat until the butter is brown … (that will give you a really nutty delicious flavour).  Remove from heat and stir in capers, lemon juice and parsley.

Spoon over chicken and serve.