Use a sharp knife to cut the chicken breast in half width wise. Place the chicken breast half between two sheets of parchment paper and use a meat tenderizer to pound the meat until it is about 1/4 inch thickness.

Set up two separate shallow pie plates. Combine the parmesan and the flour in one pie plate. Add the eggs and lightly beat in the other pie plate. Use tongs to first dip the thin chicken breast halves into the egg and then into the flour cheese mixture.

Heat the olive oil in a large skillet over medium high heat for 1-2 minutes until shimmering. Add the chicken breasts. Cook for about 4-5 minutes per side until crispy and golden.

Reduce the heat to low. Use a paper towel to wipe away any excess burnt bits from the chicken breading. Add the garlic and cook for one minute.

Deglaze the pan with the white wine. Scrape up any stuck bits leftover in the pan. Increase heat to medium/low. Add the lemon juice, zest, and capers. Cook for 5 minutes. Season to taste with salt and black pepper.

Add fresh chopped parsley for garnish. Serve the chicken breasts with some of the pan sauce on top and with a side of greens or your favorite noodle to soak up the sauce.