Pound chicken breasts until very thin, then season both sides liberally with kosher salt and black pepper. Add flour to a shallow plate, whisk eggs with milk in a large shallow dish, and add breadcrumbs to a separate large shallow plate. Dredge both sides of each chicken breast first in the flour, then dip in the egg mixture, then press both sides into the breadcrumbs until evenly coated. Set coated chicken breasts on a plate.

chicken breasts

kosher salt

black pepper

cup flour

eggs

cup milk

cup breadcrumbs

Heat 1/8 cup olive oil in a large skillet over medium high heat. Once a speck of flour sprinkled into the oil sizzles, add 2 chicken breasts, cooking until breadcrumbs are golden, 3-4 minutes. Flip and continue cooking until chicken is cooked through, an additional 3-4 minutes or more depending on thickness. Repeat with remaining olive oil and chicken. Set cooked chicken aside and keep warm.

cup olive oil

Bring a large pot of salted water to a boil. Cook linguine (or other long pasta) according to package directions until just al dente.

oz linguine

Meanwhile, in a new large skillet, melt butter over medium heat. Season with black pepper and add zest of the lemon, sautéing for 1-2 minutes. Add chicken broth, lemon juice, and capers, simmering for 3-4 minutes.

black pepper

tbsp butter

lemon

cup chicken broth

cup capers

Drain pasta and add directly to skillet with sauce. Toss until coated, then divide between plates.

Top each plate with a breaded chicken breast, then top with remaining sauce and additional lemon zest.