You’ll notice that the “hard-cooked” egg in this recipe isn’t called “hard-boiled.” The reason is that the egg producers tell me that it’s better never to boil an egg, but rather to cook it until it’s hard in water that’s just below boiling. If you cook your eggs in boiling water, they’ll end up with an unattractive greenish color where the yolk meets the white. At lower temperatures, the yolk will be more tender and won’t discolor.
1 roaster boneless breast or a package of thin sliced boneless roaster breast.
3/4 teaspoon salt or to taste
Ground pepper to taste
1/3 cup flour
1 cup dry breadcrumbs
6 tablespoons butter or margarine
2 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 hard-cooked egg, finely chopped
2 tablespoons minced fresh parsley
Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap. Pound chicken to a 1/4-inch thickness to form scaloppine. If using thin sliced breast skip this step. In a shallow bowl beat eggs with salt and pepper. Place flour and bread crumbs on sheets of wax paper. Dredge chicken in flour then dip in egg and coat with breadcrumbs. Heat 1/4-inch oil in a large skillet over medium-high heat. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Remove to serving platter. Pour oil from skillet and wipe clean. Add butter to skillet and melt over medium heat. Add lemon juice and capers carefully to avoid spatters; pour over schnitzels. In a small bowl toss together hard-cooked egg and parsley and sprinkle over top. Serve with buttered noodles.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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