Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

Season the chicken with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each chicken breast in flour, dip in egg, and then coat with breadcrumbs.

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the remaining butter and minced garlic, sauté for about 1 minute until fragrant.

Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.

Add the capers and let the sauce simmer for about 3-4 minutes until slightly thickened.

Return the chicken to the skillet, spoon the sauce over the top, and heat through for 1-2 minutes.

Garnish with fresh parsley and serve immediately with your choice of sides.