Chicken Escaloppes

1. Put the flour, eggs and panko in three separate shallow bowls. Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko , pressing lightly.

2. Heat 1/4 cup of  oil. Add half  the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. Repeat with the remaining oil and chicken.

3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

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Panko (????) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread electrically baked without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine.[1]Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, is often used on fish and seafood, and is often available inAsian markets and specialty stores. Increasingly, it is also available in many large supermarkets. Panko is produced worldwide, particularly in Asian countries including Japan, Korea, Thailand, China and Vietnam