Season chicken with salt and pepper. Place flour and paprika on plate.
MIx together
eggs and mustard. Place panko on a plate. Dredge chicken in flour, dip
in the egg mixture, coat thoroughly with panko, pressing lightly to
adhere.
Heat oil in skillet on medium high heat. Fry chicken breast about 4
minutes per side until golden. Drain on paper towels. In a separate pan
melt butter over medium-high heat until brown and nutty, about 4
minutes. Add capers and lemon juice. Put this sauce on the table.
If using eggs, fry them, keeping the yolks runny. Serve with sauce, egg
and optional anchovies.
NOTE- This is really good.
Originally Submitted
7/28/2019
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