• Preheat your oven to 375 degrees.

Prepare the chicken:

• Place one chicken breast inside of a Ziplock bag. Using a mallet you'll pound your chicken breast until it is thin. If the chicken is thick, you might want to consider cutting it in half before pounding. Repeat this process for the second breast. Set the pounded chicken aside.
• Grab a second large Ziplock bag, and two plates.
• Add the flour, salt and pepper to the Ziploc bag. Set aside.
• Whisk together your eggs and milk. Pour this mixture on one of your plates.
• Next, you will mix together the parmesan cheese and breadcrumbs and add this mixture onto the second plate. (I use store-bought breadcrumbs, but you can use homemade if you prefer.)
• Bread the pounded chicken. First, you'll toss the chicken in the bag with the flour mixture. Shake the bag until the chicken is well coated in the flour.

  Next, dredge the chicken through the egg / milk mixture, then the breadcrumb/ cheese mixture. Make sure the chicken is well coated during each step. Repeat until all of the chicken is breaded.
• Grab a large sauté pan and add the olive oil and 2 tablespoons of butter. Heat over medium and add the breaded chicken breasts.
• Lightly pan fry the chicken on both sides until it is golden brown.
• From there, you are going to remove the chicken from the pan and add it to an oven-safe baking dish.
• Finish cooking the chicken in the oven for 20 minutes or until it is cooked through. You'll want the internal temperature to be 165 degrees Fahrenheit.

Prepare the pan sauce:

• While the chicken is in the oven you are going to prepare the pan sauce.

  Add chicken stock, lemon juice and 3 tablespoons of butter to the sauté pan that the chicken was browned in. Add 1 tablespoon of capers and 2-3 springs of fresh thyme.
• Stir the sauce well making sure to scrape up all of the pan drippings from the chicken. This will give your sauce a huge amount of flavor.
• Let the sauce reduce over medium heat in the saute pan.
• Once the chicken is full cooked, you can add the chicken back into the pan with the sauce.
• To finish, top the dish with freshly chopped parsley and enjoy.