CRISPY PARMESAN CHICKEN

Steps:

• Cover the chicken with parchment paper or plastic wrap an use a meat mallet or a heavy-bottomed pan to pound it until it's 1/4" thick. Combine the crumbs, parmesan, and Italian seasoning in a wide bowl. In a second bowl beat the egg whites slightly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites, and then into the crumb mixture, pressing to make sure it's evenly coated. Heat the oil on medium in a large stainless steel saute pan or cast-iron skillet. Add the breasts and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Then transfer them to a platter to rest. While the pan is hot, add the butter. When it's lightly browned which should take no longer than 1 minutes - stir in the capers, mustard, and lemon juice using a wooden spoon to scrape up any browned bit. Turn off the heat and add the parsley. This is your sauce. Serve the chicken beasts with the sauce drizzled on top.