Preheat oven to 200°F.

Put the chicken cutlets in a baking dish, and sprinkle with salt and pepper on both sides.

In a wide, shallow bowl, stir together the flour and the parmesan. Whisk the eggs in another wide, shallow bowl.

Teri Tip: It’s a little tricky to do the next step and not make everything gloopy. Try not to mix the egg mixture with any of the flour mixture. I use my right hand for the egg and my left hand for the flour.
 

One by one, dip each chicken cutlet into the egg, then remove and drop into the flour to coat the chicken cutlet. Shake excess off and remove and place on a large plate. Note: if the flour gets clumpy, throw it out and start with a fresh mixture.

Heat the olive oil in a sauté pan over medium high heat. Working in batches if needed, put the chicken cutlets in the pan and lower to medium heat. Pan fry each cutlet for about 2 – 3 minutes or until golden brown. Flip pieces over and cook until browned, an additional 1 to 2 minutes.

Remove your first batch, if doing it in batches, and put them in the oven on a baking sheet, to keep them warm while you finish the rest of the chicken cutlets.

When done with the chicken cutlets, drain any excess oil, but keep the crispy bits in the pan. Add the wine to the pan and adjust heat to medium high. Allow it to slowly boil for about 30 seconds then quickly lower to medium heat for 30 more seconds for the wine to continue to reduce.

Still over medium heat, add the lemon juice, stir to combine and simmer until the sauce is reduced by half, about 3 minutes.

Add the butter and stir until it has melted. Stir in the capers.

On a large platter, place the spinach or arugula and sprinkle salt. Remove the chicken from the warm oven and serve them on top of the greens. Pour the sauce over and serve.