Now let's begin!
Lightly beat eggs with milk. Set aside.
Mix together breadcrumbs and Parmesan cheese. Set aside.
Rinse the chicken fillets, pat dry then pound.
Season lightly with seasoned salt (http://www.thequietmom.com/blog/recipe/homemade-seasoned-salt-part-ii), then dredge lightly in cornstarch, then to the egg mixture, then to breadcrumbs-parmesan mixture. Set aside.
Heat butter over medium heat. When all melted, fry prepared chicken breasts in one layer until both sides are golden brown (about 3-4 minutes each side). Set aside.
Using the same pan with remaining butter, fry lemon slices until lightly browned. Remove the lemons and set aside in a separate bowl.
Still using the same pan, stir in garlic and sauté until lightly browned. This will be very quick.
Add vodka and lemon juice. Stir in all the bits from the bottom of pan. Simmer, occasionally stirring (every 2-3 minutes) until liquid is reduced down to a quarter.
Add broth and continue cooking until reduced in half, then add back the fried chicken breasts, ladling sauce over it to cover with completely.
Sprinkle caper over. Reduce heat to low. Continue simmering until another half of the liquid evaporates.
Savor with steamed rice or baked/mashed potato!
This recipe is inspired by Lidia's Italian-American Kitchen