Directions
If needed, pound the chicken cutlets to an even thickness.
Whisk together the Dijon mustard and eggs.
Place the breadcrumbs in a shallow dish.
Heat half of the vegetable oil in a large skillet over medium-high heat.
Dip each chicken cutlet into the egg mixture, then coat with the breadcrumbs.
Cook the chicken for 2–3 minutes per side, until golden and cooked through. Transfer to a platter and repeat with the remaining oil and chicken.
Wipe the skillet clean if needed.
Add the chicken broth, lemon juice, capers, and butter. Simmer for 1–2 minutes until slightly reduced.
Return the chicken to the skillet and coat both sides with the sauce.
Serve immediately with rice or pasta, spooning the extra sauce over the top.
