Preparing Breaded Chicken Cutlet with Caper Butter Sauce is straightforward when you follow these simple steps:

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about ½ inch using a meat mallet or rolling pin.
2. Set Up Dredging Stations: In three shallow dishes, place the flour in one, whisk the eggs in the second, and add the breadcrumbs, salt, and pepper in the third.
3. Dredge the Chicken: Coat each chicken breast in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in breadcrumbs, pressing gently to adhere.
4. Heat the Pan: In a large skillet, melt ¼ cup of butter over medium heat. Once the butter is melted and bubbly, add two of the breaded chicken cutlets to the pan.
5. Cook the Chicken: Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C). Transfer the cooked cutlets to a plate and cover to keep warm.
6. Repeat: Add the remaining butter to the skillet and repeat the cooking process with the remaining chicken cutlets.
7. Make the Caper Butter Sauce: After removing the chicken, reduce the heat to low. Add the capers and lemon juice to the pan, stirring to combine. Cook for about 1 minute to heat through and release flavors.
8. Plate the Dish: Place the chicken cutlets on serving plates and spoon the caper butter sauce over the top. Garnish with freshly chopped parsley.