Crispy Chicken Cutlets with Lemon-Caper Pan Sauce

Make cutlets. Slice each chicken breast in half horizontally to create 4 thinner pieces. Cover with plastic wrap and pound to an even thickness, about 1/4 to 1/2 inch. Aim for even thickness so they cook at the same rate. Pat dry with paper towels.

Set up the breading line. Bowl 1: flour plus 1/2 teaspoon salt. Bowl 2: eggs (beat well). Bowl 3: panko plus Parmesan (if using) plus garlic powder plus paprika plus pepper plus the remaining 1 teaspoon salt. Mix Bowl 3 well so the Parmesan is evenly distributed.

Bread the chicken. Dredge each cutlet in flour (shake off excess), dip in egg, then press into the panko mixture. Press firmly so it sticks. Let the breaded cutlets sit on a plate for 5 minutes while the pan heats.

Fry until golden. Heat a large skillet over medium to medium-high heat. Add enough oil to coat the bottom in a thin, even layer (about 3 tablespoons, roughly 1/8 inch). When the oil shimmers, add 2 cutlets. Cook 3 to 4 minutes per side until deep golden brown and the chicken hits 165°F. Cook time depends on thickness and your stove, so rely on color and temperature. Transfer to a wire rack. Repeat with remaining cutlets, adding a bit more oil if the pan looks dry.

Start the sauce. Carefully pour off all but about 1 tablespoon of oil from the skillet. Lower heat to medium. Add 1 tablespoon butter and the garlic. Stir for 20 to 30 seconds until fragrant.

Deglaze and simmer. Add chicken broth and scrape up the browned bits. Stir in capers, lemon juice, and Dijon (if using). Simmer 2 to 3 minutes until slightly reduced. Keep it at a gentle simmer, not a hard boil.

Finish with butter and parsley. Reduce heat to low. Whisk in the remaining 1 tablespoon butter until the sauce looks glossy. Stir in parsley. Taste and adjust: more lemon for brightness, a splash of broth if too intense.

Serve. Spoon sauce over the cutlets right before serving so the crust stays crisp. If you want peak cozy, serve with pasta, mashed potatoes, or a simple salad.