Slice chicken breasts horizontally into thin cutlets and season with salt and pepper.

Set up a breading station: flour in the first dish, whisked eggs in the second, panko with lemon zest in the third.

Dredge each chicken piece in flour, dip in egg, then coat with panko bread crumbs.

Heat butter and oil in a skillet over medium-high heat, fry chicken for 3-5 minutes on each side until golden.

In the same skillet, add garlic, sauté for 1 minute, then add chicken broth and simmer until reduced by half.

Stir in lemon juice, capers, and remaining butter; return chicken to skillet and simmer for 2 minutes.

Garnish with fresh lemon slices and parsley before serving.