I like the pounded-out version of boneless, skinless chicken breasts for several reasons: they take less time to cook, they taste better, and the pounder can take out all of his or her aggressions and frustrations in the pounding process. This particular recipe starts out on the stove and finishes in the oven, so the hands-on time is very minimal. Also, I like that it does not contain capers, which seem to be present in most piccata recipes.
Barefoot Contessa at Home, pp. 96-97