Chicken Schnitzel with Caesar Salad

1Place a large piece of plastic wrap on work surface.

2Unfold 1 chicken breast near 1 end of plastic.

3Fold other end of plastic over chicken to cover completely.

4Using mallet, pound chicken to .- to 1/3-inch thickness.

5Set cutlet aside in plastic sheet.

6Repeat with remaining chicken breasts and 3 more sheets of plastic wrap.

7Place large scoop of flour in shallow dish (such as pie dish).

8Beat eggs and parsley in another shallow dish to blend.

9Place 2 cups bread crumbs in third shallow dish.

10Unwrap 1 chicken cutlet and sprinkle both sideswith salt and pepper.

11Coat cutlet completely with fl our, then egg mixture,then bread crumbs.

12Transfer cutlet to rimmed baking sheet.

13Repeat withremaining chicken cutlets, adding more flour and bread crumbs as needed.

14Melt butter with oil over medium-high heat in a large skillet/sauté pan.

15Add cutlets to skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes.

16Flip cutlets and sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer.

17Transfer chicken to plates with a side of Caesar salad.