Chicken Schnitzel with Capers and Parsley

Ingredients

• 4 1/4-inch-thick chicken cutlets (1 1/4 to 1 1/2 lb total)
• 1 cup fine dry bread crumbs
• 6 tablespoons vegetable oil
• 2 ½ tablespoons unsalted butter
• 2 tablespoons fresh flat-leaf parsley
• lemon wedges
• ½ cup all-purpose flour
• + 4 more ingredients
• • 1 teaspoon salt
  • 2 tablespoons bottled capers
  • ¼ teaspoon black pepper
  • 2 large eggs

Preheat oven to 200°F. Put an ovenproof platter in oven to warm. Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and ...

View full recipe at Epicurious