Same type of chicken, but this time we're going to place it between 2 pieces of plastic wrap and pound it with a mallet, or the bottom of a heavy pot, until it's quite thin. Season the coating flour with salt, pepper, and a sprinkle of thyme.

Have ready, in a shallow dish, 1 egg, stirred with 1 tbsp. of water.

On a piece of wax paper, place about 1 cup of bread crumbs.

Dredge the breasts in the flour, then dip in the egg wash, then coat on both sides with the crumbs. This dish can be prepared ahead, and left in the refrigerator until needed.

In a frying pan, heat 1 tbsp. oil along with 1 tbsp. butter. Fry the chicken until it's golden brown on both sides.

Garnish with chopped parsley, capers, and strips of anchovy (if you like anchovy). Serve with lemon wedges.

Sauerkraut and potatoes go well with this, or steamed cabbage, potato pancakes, and apple sauce.