Crisp Chicken Schnitzel

• 6 anchovy fillets
• 1 small garlic clove
• kosher salt & freshly ground black pepper
• 1 lemon, zest of
• 2 12 tablespoons fresh lemon juice
• 7 tablespoons extra virgin olive oil
• 2 eggs
• 12 cup flour
• 18 teaspoon cayenne
• 18 teaspoon nutmeg
• 1 14 lbs chicken breasts, 1/8-in . thick
• oil, of your choice

1. Process together anchovies, garlic, salt, pepper, lemon juice/zest and olive oil into a paste.
2. Mix flour with nutmeg and cayenne pepper into one bowl.
3. Beat eggs into another bowl and breadcrumbs into another bowl.
4. Season chicken with salt and pepper then spread anchovy mixture onto each side.
5. Heat oil in large skillet.
6. Dip cutlets into flour, then eggs, then bread crumbs.
7. Hold chicken on very ends to minimize handling.
8. Cook 3 minutes per side.
9. Repeat with remaining chicken.

anchovy, garlic, kosher salt, lemon, lemon juice, extra virgin olive oil, eggs, flour, cayenne, nutmeg, chicken breasts, oil

Taken from www.food.com/recipe/crisp-chicken-schnitzel-382119 (may not work)