Season the chicken breasts with salt and pepper on both sides and set aside.

Zest the lemons, then slice them into thin rounds.

Whisk together the breadcrumbs and lemon zest and spread out onto a small flat plate.

Spread the flour out onto another small flat plate.

Beat the eggs and pour out onto a third small plate.

Heat the olive oil in a large skillet. Place a plate by the stove.

Dredge the chicken breast in the flour, then the egg and then in the lemon breadcrumbs.

Place the coated chicken breasts in the skillet and cook on both sides. Transfer to the plate.

Deglaze the pan with the white wine.

Add the capers, 1 teaspoon of the bine from the capers and chicken broth to the pan. Add the lemon slices. Bring to a boil. Turn the heat down and let simmer for 5 minutes.

Season with salt and pepper to taste.

Sprinkle the cornstarch over the sauce and stir to thicken.

Add the chicken schnitzel back into the pan and cook for another 3 minutes.

Stir in the chopped mint.

Transfer to a platter, garnish with fresh mint leaves and serve