1. Take the chicken breast and butterfly them by running a knife through to the middle and opening them up. Put the flour in a bowl with salt and pepper. Crack the eggs into another bowl and whisk together until an emulsion. Put the breadcrumbs in yet another bowl.
2. Take a chicken breast and place firstly into the flour, then shake of excess flour making sure the whole breast gets covered. Next put it into the egg then into the breadcrumbs. Take the breaded breast and saute in a pan with a knob of butter and some sunflower or olive oil until golden brown.
3. Remove from the pan and wipe out pan with kitchen towel before adding another knob of butter add chopped sage and capers, stir until all the ingredients are mixed together then squeeze in lemon juice. Pour the sauce over the chicken and serve immediately with a watercress salad.