Chicken Piccata Milanese Recipe

4 large boneless/skinless chicken breasts
2 cups garlic bread crumbs
1/2 cup freshly squeezed lemon juice
2 Tablespoons capers
3 Tablespoons shredded Parmesan cheese
6 Tablespoons olive oil
1/2 cup white wine
1/2 teaspoon lemon zest

Pound the breasts until they are very thin. Press the breasts into the garlic bread crumbs so both sides are evenly coated. Heat the olive oil until very hot. Add the coated chicken breasts and saute until golden brown. Deglaze the pan with the white wine, lemon juice, capers, and lemon zest. Spoon glaze onto chicken breasts, top with Parmesan cheese, and serve.