Viennese Chicken Breasts
|Whole chicken breasts||3 , boned and halved|
|Ground black pepper||To Taste|
|Flour||3 Tablespoon (For Dredging)|
|Eggs||2 , beaten|
|Fine fresh bread crumbs||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Anchovy fillets||6 , stuffed with capers|
|Chopped parsley||1 Tablespoon|
1. Remove skin from chicken breasts. Place the chicken breasts between slices of waxed paper and pound until thin.
2. Sprinkle both sides with salt and pepper, dredge with flour and dip in the beaten eggs. Coat with the bread crumbs and tap lightly with the flat edge of a knife to make the crumbs stick. Refrigerate one hour or more so crumbs will adhere.
3. In a skillet heat the butter, add the chicken and cook until brown on both sides. Garnish with the lemon slices, anchovy fillets and parsley.