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Ingredients

• 1 cup  flour
• 3   eggs, beaten
• 2 cups  panko
• 4   skinless, boneless chicken breast halves, butterflied and pounded 1/4-inch-thick (about 6 ounces each)
•   Salt and freshly ground pepper
• 1/2 cup  canola oil
• 6 tablespoons  butter
• 2 teaspoons  capers
• 2 tablespoons  lemon juice
• 1 tablespoon  chopped parsley

Description

Thomas Keller Of The French Laundry In Yountville, California Uses Panko Bread Crumbs To Give Chicken A Crunchy Crust. "Pounding Chicken Breasts To A Uniform Thickness Cuts Down On Cooking Time," He Says.

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