Creating Breaded Chicken Cutlet with Caper Butter is simple if you follow these steps:

1. Prepare the Chicken: Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about ½ inch.

2. Season the Chicken: Sprinkle both sides of the chicken breasts generously with salt and pepper.

3. Set Up the Breading Station: In three separate shallow dishes, place the flour in one, beaten eggs in the second, and breadcrumbs in the third.

4. Bread the Chicken: Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in breadcrumbs, pressing gently to adhere.

5. Heat the Pan: In a large skillet, heat a few tablespoons of oil over medium-high heat. Once hot, add the breaded chicken breasts in batches, ensuring not to overcrowd the pan.

6. Cook the Chicken: Fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

7. Make the Caper Butter: In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, stir in the capers and cook for 1-2 minutes until fragrant.

8. Finish with Parsley: Remove the skillet from heat and stir in the chopped parsley if using.

9. Serve: Place the chicken cutlets on plates and drizzle with the caper butter. Serve with lemon wedges on the side.

By following these steps, you will create a delightful Breaded Chicken Cutlet with Caper Butter that is sure to impress!