(modified from a recipe shared by Yvonne at Stonegable.com)
Serves 4
1/4 cup liquid egg product
1/4 cup flour
1 tsp salt
1/2 tsp pepper
8 boneless chicken breast cutlets, sliced thin
3 Tbsp olive oil
1 cup chicken broth
2 Tbsp fresh parsley, chopped
2 Tbsp drained capers
1 lemon
2 Tbsp butter
Put the liquid egg in a wide-topped bowl.
Put flour, salt, & pepper on a large plate.
Dip chicken pieces in the egg wash, then coat with the flour mixture. Set aside.
Heat oil in large skillet. Add chicken and cook until golden brown, about 3 minutes on each side. Transfer to a plate to keep warm.
Add chicken broth to the pan and simmer to reduce by half, about 7 minutes. Stir and scrape up brown bits from pan into the sauce. Turn off the heat and add parsley, capers, and juice of half the lemon. Add butter and whisk sauce until butter is melted.
Serve chicken cutlets with sauce. Cut the remaining half lemon into thin wedges and use as garnish.