Viennese Chicken Breasts Recipe
Are you looking for a delicious Viennese Chicken Breasts recipe? Use the freshest of Chicken available to get a great Viennese Chicken Breasts. Trust me, you must try this Viennese Chicken Breasts recipe.
Ingredients
3 whole chicken breasts, boned and halved
Salt and freshly ground black pepper
Flour for dredging
2 eggs, beaten
1 cup fine fresh bread crumbs
1/2 cup butter
6 lemon slices
6 anchovy fillets, stuffed with capers
Chopped parsley
Directions
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
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
