Flatten skinless boneless chicken thighs to make escalopes (this is easiest by putting the thighs between two sheets
of clingfilm and beating with a meat mallet). Prepare a plate with seasoned flour, a shallow dish with beaten egg,
and another plate with equal quantities of panko breadcrumbs and grated parmesan cheese, well-mixed. Dip the thighs
into the seasoned flour, shaking off the excess, then dip into the beaten egg, and finally dunk into the cheesy breadcrumbs,
ensuring all surfaces are well coated. Place the breaded thighs onto a tray and refrigerate for 30 minutes or so,
to set the coating. When ready to cook, fry the thighs in hot olive oil for a few minutes on each side until golden,
then transfer to a tray and finish off cooking in a 170°C oven for 10 - 15 minutes. Meanwhile, add a knob of butter
to the pan and fry some finely chopped shallots with a crushed clove of garlic, until softened, then tip in a small glass
of dry white wine (or dry vermouth) and simmer until reduced a little. Add the juice of a lemon and a similar amount
of chicken stock, together with a Tbs of chopped capers and simmer until reduced slightly. When almost ready, stir in
a Tbs very cold butter cut into small chunks, to emulsify and thicken the sauce. Season and add chopped parsley.
To serve, put the chicken onto hot plates and spoon over the piccata sauce, accompanied with crushed buttered
new potatoes and a green veg.