Chicken Schnitzel With Capers and Parsley - chicken cutlets

Method

• Preheat oven to 200F Put an ovenproof platter in oven to warm.
• Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
• Stir together flour, salt, and pepper in a shallow bowl or a pie plate.
• Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
• Pat chicken dry and dredge in seasoned flour, shaking off excess.
• Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely.
• Transfer to a wax-paper-lined tray and chill 10 minutes.
• Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch.
• (Add 2 tablespoons oil to skillet between batches.)
• Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
• Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted.
• Stir in parsley and pour sauce over cutlets.