PANKO-COATED CHICKEN SCHNITZEL (CUTLET)
Steps:
- Season chicken cutlets with salt and pepper. Set up first three ingredients in separate bowls. Dredge the chicken in the flour, dip next in the eggs and coat with the panko. Fry the chicken in the oil and drain. In saucepan heat butter until browned. Stir in capers, lemon juice and chopped parsley. Spoon sauce over chicken cutlets ans serve with fresh salad
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