Chicken Piccata

Pound the thinly sliced chicken breasts to an even 1/4-inch thickness using a meat mallet or heavy pan. This ensures uniform cooking.

Beat the 2 large eggs in a shallow bowl until well combined. In a separate shallow bowl, mix together the all-purpose flour and grated Parmesan cheese.

Pat the chicken pieces dry with paper towels. Dip each piece into the beaten egg, then coat thoroughly in the flour-Parmesan mixture, shaking off excess.

Heat 1/4 cup olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, pan-fry the chicken pieces for 3-4 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a clean plate and set aside. Pour off excess oil from the skillet, leaving about 1 tablespoon.

Reduce heat to medium and add 5 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

Deglaze the skillet with the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom. Add the rinsed and drained capers, fresh lemon juice, and white wine vinegar.

Simmer the sauce for 2-3 minutes, stirring occasionally, until it reduces slightly and the flavors meld. Taste and adjust seasoning if desired.

Return the chicken pieces to the skillet, nestling them into the sauce. Heat through for 1-2 minutes, then remove from heat.

Arrange the chicken piccata on a serving platter or individual plates, spooning the warm sauce over the top. Garnish with the chopped fresh parsley and serve immediately.