will be more tender and won't discolor.
1 roaster boneless breast or a package of thin sliced
boneless roaster breast.
2 eggs
3/4 teaspoon salt or to taste
Ground pepper to taste
1/3 cup flour
1 cup dry breadcrumbs
vegetable oil
6 tablespoons butter or margarine
2 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 hard-cooked egg, finely chopped
2 tablespoons minced fresh parsley
Separate fillets from breast halves and then cut breast
halves in half, lengthwise. Place breast pieces between
sheets of plastic wrap. Pound chicken to a 1/4-inch
thickness to form scaloppine. If using thin sliced breast
skip this step. In a shallow bowl beat eggs with salt and
pepper. Place flour and bread crumbs on sheets of wax
paper. Dredge chicken in flour then dip in egg and coat
with breadcrumbs. Heat 1/4-inch oil in a large skillet
over medium-high heat. Add chicken and saute for 3 to 4
minutes per side or until cooked through. Remove to
serving platter. Pour oil from skillet and wipe clean.
Add butter to skillet and melt over medium heat. Add
lemon juice and capers carefully to avoid spatters; pour
over schnitzels. In a small bowl toss together hard-
cooked egg and parsley and sprinkle over top. Serve with
buttered noodles.