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Chicken Schnitzel with Fried Capers


4 medium (1½ pounds) boneless, skinless chicken breasts

Kosher salt and freshly ground pepper, to taste

2 cups panko bread crumbs

1 cup flour

4 eggs, beaten

½ cup canola oil, divided

¼ cup capers, drained

Chopped parsley, for garnish

Lemon wedges, for serving



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