Four ¼-inch think chicken or veal cutlets or fish fillets

1/2 cup flour

1 tsp salt

1/4 tsp pepper

2 eggs
1 cup bread crumb mix

4 to 6 tbsp oil

2 1/2 tbsp butter
2 tbsp capers (optional)

2 tbsp chopped parsley

Lemon wedges

 

Gently pound chicken or veal cutlets between 2 sheets of plastic wrap to 1/8-inch thickness using rolling pin or meat pounder (do not pound fish filet). Stir together flour, salt, and pepper and place on plate or shallow bowl. Whisk eggs and salt in shallow bowl and place bread crumbs mix in a third bowl. Pat chicken dry, dredge in seasoned flour, shaking off excess. Dip in eggs letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a saran or wax-paper-lined plate and chill 10 minutes.

 

When ready to cook, heat 2 tablespoons oil in a skillet over moderately high heat until hot but not smoking.   Sautee cutlets (without crowding) in several batches, turning them over only once, until golden brown and just cooked through, about 1-2 minutes on each side. Add 2 tablespoons oil to skillet between batches. Drain cutlets on paper towels, then transfer to platter. Add butter and capers to skillet and heat over moderate heat stirring until butter is melted. Stir in parsley and pour sauce over cutlets.