The Perdue Chicken Cookbook

BERLINER SCHNITZEL BREAST Serves 4

You'll notice that the "hard-cooked" egg in this recipe isn't called

hard-boiled." The reason is that the egg producers tell me that it's better

never to boil an egg, but rather to cook it until it's hard in water that's

just below boiling. If you cook your eggs in boiling water, they'll end up

with an unattractive greenish color where the yolk meets the white. At lower

temperatures, the yolk will be more tender and won't discolor.

roaster boneless breast or a package of thin sliced boneless roaster

breast.

eggs

/4 teaspoon salt or to taste

Ground pepper to taste

/3 cup flour

cup dry breadcrumbs

vegetable oil

tablespoons butter or margarine

tablespoons fresh lemon juice

tablespoons capers, drained

hard-cooked egg, finely chopped

tablespoons minced fresh parsley

Separate fillets from breast halves and then cut breast halves in half,

lengthwise. Place breast pieces between sheets of plastic wrap. Pound

chicken to a 1/4-inch thickness to form scaloppine. If using thin sliced

breast skip this step. In a shallow bowl beat eggs with salt and pepper.

Place flour and bread crumbs

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