4 boneless, skinless chicken cutlets
1 cup all-purpose flour
3 eggs, beaten
1 Tbsp Dijon mustard
2 cups panko (Japanese breadcrumbs)
¼ cup extra virgin olive oil
6 Tbsp butter
2 tsp capers
2 Tbsp fresh lemon juice
4 eggs, optional
8 anchovy fillets, rinsed, optional
Season the chicken cutlets well with salt and pepper. Place flour on a plate. In a bowl, mix together eggs and mustard. Place panko on a plate. Dip the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
Heat the oil in a large skillet over medium-high heat. Add the cutlets without crowding and cook, turning once, until golden and crispy on each side, about 3 minutes per side. Drain on paper towels, Add more oil if necessary to cook rest of cutlets the same way.
Meanwhile, in a separate pan, melt the butter over medium-high heat and cook until golden brown, about 4 minutes. Stir in the capers and lemon juice.
Spoon the sauce over the chicken.
*If using optional eggs, fry them, keeping the yolks runny. Place over chicken.