Chicken Viennoise

• 4 (1/4 lb. each) chicken breast fillets
• 2 eggs, lightly beaten
• flour (for dredging)
• 1 c. bread crumbs, mixed with 1/4 c. chopped parsley
• 1 hard-cooked egg, chopped
• 4 thin slices lemon
• anchovy fillets and capers
• finely chopped fresh onion (for garnish)
• 1/4 to 1/2 c. vegetable oil
• 6 Tbsp. butter

1. Pound chicken fillets with mallet until thin.
2. Sprinkle meat with salt and pepper.
3. Beat eggs and pour into flat plate.
4. Pour flour and bread crumbs onto 2 additional flat plates.
5. Prepare garnishes before cooking meat and serve in small bowls.
6. Heat oil. Dredge chicken slices in flour.
7. Dip in egg, then bread crumbs. Cook until brown on one side.
8. Flip and repeat.
9. Arrange on platter.
10. Heat butter in skillet until it foams and pour over meat.
11. Serve with rice.

chicken, eggs, flour, bread crumbs, egg, thin slices, anchovy, fresh onion, vegetable oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468396 (may not work)