Oh man. I may make this again this week, because it was a huge hit. I got it of of iVillage again, but I made my own changes. I used lemon, and I used Panko Crumbs in stead of bread crumbs, and I added the noodles with lemon sauce. You can make this however you want and I'm sure it is just dandy.
2 large chicken breasts
2 cups Panko crumbs, sauted till golden with butter in a frying pan
2/3 c flour
salt and pepper
1 package soba noodles (yummy buckwheat noodles that are SO good for you, found at Whole Foods or even better- Sunflower Market)
2 T butter
1-2 T flour
1/3 cup heavy cream
3 T capers
salt pepper to taste
squeeze of lemon
Place your chicken breasts between two pieces of wax paper and one at a time, beat with a rolling pin till 1/4 inch thick. Cut in half, length-wise so you now have four schnitzel's. Beat the egg, and put in a shallow bowl. Put the flour in another shallow bowl and season with salt and pepper. Put your toasted Panko crumbs in another bowl. Dip each schnitzel one by one first in the flour, then the egg, then the panko crumbs. Make sure to press into the panko crumbs to get good coverage. Place on a plate and refrigerate for 30 min.
Meanwhile, boil your soba noodles just until tender and drain. Melt the 2 T butter in a small sauce pan and add the flour. Keep stirring, and always try to keep the mixture moving. Add the cream and the lemon juice. Season with salt and pepper. Add the capers.
Rinse your soba noodles and drain as much as possible. (They are pretty slimey... don't worry about it.) Toss the noodles with the sauce and set aside to keep warm.
In a large skillet warm up the oil and when hot add the refrigerated schnitzel. If doing them not all at once, warm the oven to 175 degrees to have a place to keep them warm. Fry the schnitzel's for 2-3 min on each side at med-high heat, or until golden brown and cooked through. Keep warm in oven till ready to serve.
Curl up a pile of noodles on the plate and place warm schnitzel on top, and serve!