Chicken thigh piccata with beer lemon pan sauce

Hi foodies it's Sunday and watching the golden globes today and cooked a chicken thigh cutlet with beer lemon pan sauce and went to a Williams Sonoma demo at Hillsdale mall in San Mateo with chef Erica  and they did a line of Greenpan cookware and cooked the extact same dish using thighs and beer in place of wine. So try it and super quick to make

Chicken thigh piccata with beer lemon pan sauce

1 lb boneless skinless chicken thighs
Pounded thin
1 cup flour
Salt and pepper
1 cup bread crumbs
3 eggs beaten
2 tsp evoo
3 .tbl butter
Juice of 2 lemons
A handful of chopped parsley
1/2 cup white IPA beer (not stout it will ruin the taste)
Method
Dredge chicken cutlets in flour then beaten egg then bread crumbs
Heat oil a large skillet over medium heat and add the thigh cutlets to pan cook 5 minutes per side or until crisp transfer chicken onto a platter
To the same pan melt butter over medium heat and deglaze pan with beer,  lemon juice and chopped parsley and let cook for 3-5 minutes or until reduced pour over chicken and enjoy