Chicken Paillard with Caper Brown Butter

2 skinless chicken breasts, halved
1 cup fine bread crumbs
1/4 cup grated parmesan cheese
4 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon capers

1. Flatten chicken breasts between sheets of plastic wrap with a meat tenderizer until about 1/4 inch thick.
2. Combine bread crumbs and grated parmesan in a shallow dish.
3. Brush the chicken breasts with butter and press into the bread crumb mixture.
4. Fry chicken breasts over medium heat in a non-stick skillet until cooked through to the center and outside is browned.
5. Remove chicken breasts from skillet and add remaining butter, cooking until lightly browned.
6. Add the capers and lemon juice, then pour over the chicken to serve.

Makes 4 servings