Berliner Schnitzel Breast Recipe

• 1 x roaster boneless breast
• 2 x Large eggs
• 3/4 tsp salt or possibly to taste Grnd pepper to taste
• 1/3 c. flour
• 1 c. dry breadcrumbs vegetable oil
• 6 Tbsp. butter or possibly margarine
• 2 Tbsp. fresh lemon juice
• 3 Tbsp. capers, liquid removed
• 1 x hard-cooked egg, finely minced
• 2 Tbsp. chopped fresh parsley

1. Separate fillets from breast halves and then cut breast halves in half, lengthwise.
2. Place breast pcs between sheets of plastic wrap.
3. Lb.
4. chicken to a 1/4-inch thickness to create scaloppine.
5. If using thin sliced breast skip this step.
6. In a shallow bowl beat Large eggs with salt and pepper.
7. Place flour and bread crumbs on sheets of wax paper.
8. Dredge chicken in flour then dip in egg and coat with breadcrumbs.
9. Heat 1/4-inch oil in a large skillet over medium-high heat.
10. Add in chicken and saute/fry for 3 to 4 min per side or possibly till cooked through.
11. Remove to serving platter.
12. Pour oil from skillet and wipe clean.
13. Add in butter to skillet and heat over medium heat.
14. Add in lemon juice and capers carefully to avoid spatters; pour over schnitzels.
15. In a small bowl toss together hard-cooked egg and parsley and sprinkle over top.
16. Serve with buttered noodles.

roaster, eggs, salt, flour, vegetable oil, butter, lemon juice, capers, egg, parsley

Taken from cookeatshare.com/recipes/berliner-schnitzel-breast-83581 (may not work)