Salt and freshly ground black pepper
1 ½ cups (375 ml) panko bread crumbs
Juice of 1 medium lemon
½ cup (125 ml) chicken stock
¼ cup (60 ml) dry vermouth
¼ cup (60 ml) capers, drained
½ lemon, thinly sliced into circles
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to 1⁄4-inch (6-mm) thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture. Set aside on a large platter or baking sheet.
Preheat oven to 225 F (110 C) degrees.
Heat 1 tablespoon (15 ml) oil over medium-high heat in a large skillet.
Add the chicken to the skillet, 2 pieces at a time, and fry for about 4 minutes on each side.
Fry the other 2 pieces of chicken in 1 tablespoon (15 ml) of oil and then place in the oven with the rest of the cutlets.
Carefully wipe out the skillet with dry paper towels.
Bring to a low boil and reduce for about 2 minutes.
Turn off heat, add the capers, and stir to combine.