Chicken Viennoise - cooking recipe

Ingredients

4 (1/4 lb. each) chicken breast fillets
2 eggs, lightly beaten
flour (for dredging)
1 c. bread crumbs, mixed with 1/4 c. chopped parsley
1 hard-cooked egg, chopped
4 thin slices lemon
anchovy fillets and capers
finely chopped fresh onion (for garnish)
1/4 to 1/2 c. vegetable oil
6 Tbsp. butter

Preparation

Pound chicken fillets with mallet until thin.
Sprinkle meat with salt and pepper.
Beat eggs and pour into flat plate.
Pour flour and bread crumbs onto 2 additional flat plates.
Prepare garnishes before cooking meat and serve in small bowls.
Heat oil. Dredge chicken slices in flour.
Dip in egg, then bread crumbs. Cook until brown on one side.
Flip and repeat.
Arrange on platter.
Heat butter in skillet until it foams and pour over meat.
Serve with rice.