Step 1: Prepare the Chicken

• Pound the chicken – Place the halved chicken breasts between plastic wrap and pound to an even ¼-inch thickness using a meat mallet.
• Season the chicken – Sprinkle both sides with salt and pepper.

Step 2: Bread the Chicken

• Set up a dredging station – Place flour in one shallow dish, whisk the egg with water in a second dish, and place breadcrumbs in a third.
• Dredge the chicken – Lightly coat each piece in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Step 3: Cook the Chicken

• Heat the pan – In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
• Pan-fry the chicken – Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and keep warm.

Step 4: Make the Lemon-Caper Sauce

• Deglaze the pan – Pour in white wine and let it simmer for 1 minute, scraping up browned bits.
• Add the lemon juice and capers – Stir to combine and let it reduce for 2 minutes.
• Finish with butter – Whisk in the remaining 2 tablespoons of butter to create a smooth, velvety sauce.

Step 5: Assemble and Serve

• Return the chicken to the pan – Coat with the sauce.
• Garnish with fresh parsley – Sprinkle over the top.
• Serve immediately – Best enjoyed hot with pasta, mashed potatoes, or a fresh salad.