Start by lining a baking tray with parchment paper, and preheat your oven to 400oF. Then pound the chicken until it’s ¼-inch thick. Sprinkle salt and pepper on both sides.

Prepare three shallow plates for the coating. On the first plate, mix the flour with ½ teaspoon salt and ¼ teaspoon pepper. Then using another plate beat the egg thoroughly and add water. On the last plate, pour the bread crumb and ensure they are still crumbly for the best result. You can line them up for an easier process.

Dip the chicken into the flour mix, gently shaking it off to remove the excess, and move to the second plate. Coat the floured chicken with egg and finally bread crumbs. Place the chicken on a plate or tray.

On a large saute pan, heat 1 tablespoon of olive oil on medium or medium-low heat. Gently place the chicken breasts and cook on each side until they are browned, or about two minutes for each side. Transfer them to the baking tray you prepared earlier and bake for five to ten minutes.

As for the sauce, you can use the same saute pan. Wipe it dry and melt 1 tablespoon of butter. Add lemon juice, wine, and lemon halves. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper. Use high heat for about two minutes to reduce the sauce and discard the lemon halves. Take it off the heat and add the remaining butter and stir gently to mix.

You can start serving the chicken piccata right away. Place one chicken breast on the plate, sprinkle with fresh parsley, and serve it with the sauce and lemon slices.