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Active Time : 35 minutes
Total Time : 45 minutes
Makes 4 servings
A chicken version of the famous veal schnitzel, these crusty cutlets are best served with wedges of tart lemon. Add capers and more butter to make a pan sauce for serving. If you can’t find chicken cutlets at the supermarket, simply take 2 skinless, boneless chicken breast halves and slice them in half horizontally before pounding thin.
4 chicken cutlets (about 1 1/2 pounds)
1/2 cup flour
Salt and pepper, to taste
2 eggs, lightly beaten
1 1/4 cups plain breadcrumbs
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
Lemon wedges, for garnish
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1st Keep
 nomoregrays
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