Salmon Piccata with Parsley and Pine Nuts

1.Season salmon with salt and pepper. Place flour in a shallow dish. Whisk together eggs in another shallow dish. Place panko in a third shallow dish.

2.Dredge salmon slices in flour. Carefully dip slices into the eggs, then into the panko. Place breaded cutlets on a rack set over a baking sheet. Cover cutlets and chill to set crust, 10 minutes.

3.Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Working in two batches (using additional 2 Tbsp. oil as needed), sauté cutlets until crisp and golden on both sides, 4 minutes total. Transfer cutlets to a paper-towel-lined plate.

4.Deglaze skillet with wine and reduce by half, about 3 minutes. Whisk in lemon juice, shallots, Dijon, and capers. Simmer sauce until reduced by half, 3 minutes. Reduce heat to low.

5.Whisk in butter until melted. Add lemon slices, pine nuts, and parsley. Season sauce with salt and pepper. Divide sauce evenly over each serving of salmon.