Start by preparing the chicken coating. Add flour to one bowl. In another bowl, combine 1 part Italian bread crumbs and 1 part thinly shredded Parmesan cheese. Generously season both bowls with lemon pepper, granulated garlic, and chicken bouillon powder. Take chicken breast cutlets, dip each into the seasoned flour, then into whisked eggs, and finally pack on the seasoned breadcrumb mixture.
Fry the coated chicken cutlets on medium heat in high heat oil until they are golden brown. Remove and let them rest on a cooling rack.
For the sauce, in a pan on medium heat, add 4 tablespoons of butter and 1/4 cup of flour. Whisk until smooth. Then add 1 tablespoon of minced garlic, 1/4 cup of drained and rinsed capers, 1 cup of white wine, 2 cups of chicken broth, and 1 cup of heavy whipping cream. Season with chicken bouillon powder and lemon pepper. Make sure to whisk in between adding each ingredient. Let the sauce simmer for a couple of minutes, stirring frequently (the sauce will thicken as it cooks and cools). Add the juice from one lemon, then turn off the heat. You can add more lemon juice if you prefer.
Add your desired amount of sauce to 1 pound of cooked pasta (angel hair is recommended). When serving, top the pasta with your chicken (sliced into strips), fresh parsley, parmesan cheese, and extra sauce if desired. Enjoy!
