You’ll need:
3 medium skinless, boneless chicken breast halves butterflied and pounded 1/4-inch-thick
1 cup flour
2 eggs, beaten
2 cups panko
1/2 teaspoon salt and black pepper
1/4 cup canola oil
6 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Set the flour, eggs and panko in three separate shallow bowls. Stir the salt and pepper into the panko. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 to 4 minutes per side. Transfer the chicken to a paper towel-lined baking sheet.
Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the lemon juice; spoon over the chicken and serve.