Make your dredging station. On a large plate or bowl, add the pork panko. On a separate plate or bowl, add the beaten egg.
1 cup pork panko, 1 egg
Season the chicken on both sides with kosher salt.
2 chicken breasts, 2 teaspoons kosher salt
Dredge both sides of the chicken breasts in the egg wash, then in the pork panko, pressing lightly to encourage it to adhere.
Heat a cast iron skillet over medium heat for 5 minutes. Add the avocado oil. Sear the chicken breasts for about 5-7 minutes per side, until golden brown. Don't overcrowd the pan. You may need to cook your chicken in batches.
2 tablespoons avocado oil
Transfer the chicken to a plate.
In the same skillet, add the capers, chicken stock and lemon juice to the pan. Scrape up any brown bits, and cook the sauce until it is reduced by half, for about 5-8 minutes.
1-1/4 cup chicken stock, 1/4 cup capers, 1/4 cup lemon juice
Turn the heat off. Add in the chopped parsley to the skillet and stir.
Serve the chicken warm topped with the piccata sauce, over zucchini noodles or hearts of palm noodles.
Leftovers will keep in an airtight container refrigerated for at least 5 days.