I had the real thing in Austria, and I don’t think it was any better than this. Serve it with buttered noodles.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
1/4 cup flour seasoned with 1 teaspoon salt and 1/8 teaspoon Ground pepper
1 cup fine bread crumbs
6 tablespoons butter or margarine, divided
2 tablespoons chopped parsley
Salt and pepper to taste
1 lemon, quartered
Pound chicken between plastic wrap to flatten to 1/4 inch thickness. Skip the previous step if you are using thin sliced boneless roaster breasts. Break 2 eggs into a shallow bowl and beat lightly. Place bread crumbs on a separate sheet of wax paper. Dip cutlets in flour to coat, shake off excess. Dip in beaten eggs, then coat with bread crumbs. In a large skillet over medium-high heat, melt half of butter. Saute breaded cutlets until golden brown and cooked through, about 5 minutes. Remove to heated serving platter. Add reserved butter to skillet and fry remaining eggs sunnyside up to desired doneness. Season with salt and pepper. Place 1 egg on top of each cutlet, sprinkle with parsley and garnish with lemon quarters.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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