Step 1

In a shallow dish, stir together seasoned breadcrumbs, flour, salt, and pepper. Set aside.

Step 2

Place each chicken breast half on a steady work surface. With one hand resting on top of the chicken, very carefully use a sharp chef's knife to cut the breast in half. Repeat with the other chicken breast. Disregard if using cutlets.

Step 3

Place chicken pieces in a large zip-top bag (or in between two sheets of plastic wrap and pound out until it is of uniform thickness of no more than a 1/4" thick. Trim up the cutlets if necessary and disregard of scraps.

Step 4

Dredge each piece of chicken in the breadcrumb mixture and set aside while the oil comes to temperature.

Step 5

Add oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the cutlets to the pan (taking care not to overcrowd it and cooking in batches if necessary) and cook for 2-3 minutes (or until golden). Turn each cutlet and cook for 1-1 1/2 minute more. Set aside on a wire rack.

Step 6

Place a large sauté pan over medium-low heat and add butter. Add the shallots and garlic and sauté for 1-2 minutes, just until softened. Do not allow to burn. Sprinkle in the flour and stir.

Step 7

Slowly add in the wine, followed by the chicken broth and lemon juice and increase the heat to meet a simmer. Simmer for about 4-6 minutes until slightly thickened, stirring occasionally.

Step 8

Stir in the cream, capers, salt, and pepper and remove from the heat. Serve over chicken and enjoy!