Season the chicken with salt and pepper. Place chicken breasts between two sheets of wax paper and pound to 1/4″ (or desired and even) thickness.

Heat oil in a large skillet over medium heat until hot.

Mix together the flour, cheese, paprika, and any additional salt and pepper on a plate. Moisten the chicken breasts and dredge in the flour mixture. Let the chicken rest a few minutes and dredge again (if you’re not impatient or in a hurry).

Add the chicken to the hot oil until golden brown on that side, flip and cook chicken breast on otherside until chicken is cooked throughout to at least 165°. Set aside and tent with foil or place in the oven to keep warm.

Remove the pan from the heat and add the lemon juice, wine, and capers to the skillet. Return to heat and scrape up any browned bits from the pan. Bring the mixture to a boil and reduce the sauce until it is slightly thickened. Remove from heat and swirl in the butter. When melted, pour the sauce equally over the chicken breasts.

Enjoy. And lick up any remaining lemon sauce.