Directions:

1. In large bowl, beat eggs and season with salt & pepper. Add chicken cutlets and toss to coat.
2. Heat 1 Tbls butter in non-stick pan until medium-hot. Add egg-coated chicken cutlets to pan and cook 2-3 minutes each side until golden brown.
3. Add lemon juice, chicken broth, and onions and continue to cook for 3 more minutes or until chicken is thoroughly cooked. Remove from heat and stir in capers and remaining butter until sauce is creamy. Garnish with lemon wedge & parsley.

Nutritional Info (per serving):

• Serves
• Calories 215
• Carbohydrate 1g
• Protein 30g
• Fat 12g