Start by preparing the lemon. Divide it into 2. One half you need to use the juice and the peel off, the other half cut into slices and then into quarters. Set it all aside for later use.
Then the chicken breast must be prepared. Remove fat and tendons. Then divide them into 2. Now pound each fillet piece out to Approx. 1 cm in thickness.
Now the pounded chicken breasts need to be breaded. First they are turned around in flour, then into eggs and finally into flour again.
In a pan, preheat oil and butter over medium heat. Now fry the breaded chicken breasts for 3-4 minutes on each side or until they are completely golden and crispy. Set them aside when done and cover them with foil to keep them warm.
Now the sauce should be made in the same pan that was used to fry the chicken. Add a little oil, put the onion and garlic on the pan and fry it for a few minutes.
Then add broth, white wine, lemon juice, lemon peel, capers and lemon pieces. Let the sauce boil a bit, it should take 2-3 minutes. Add sugar and season with salt and pepper.
Return the chickenpieces to the sauce and simmer for a few minutes. Pour the sauce over the chicken, sprinkle with chopped parsley and serve the dish directly in the pan.