My husband, upon traveling back from Azerbaijan, Iran, and Belarus for the wrestling world cup with the USA Men’s Team, described a very interesting dish that I tried to duplicate (successfully according to him). He enjoyed the meal in Minsk, Belarus and he described it as a chicken cutlet with a fried egg on top. After trying to figure out what it was and what could have been in it, what I finally identified it to be was a Holstein-style schnitzel. I lived in Germany for a while and became a lover of schnitzel and I guess it is a beloved dish all over the world. Of course the traditional schnitzel is made with unhealthy oils, and bread crumbs, I was able to update the dish to make it an advanced plan dish that was a hit with the whole family. This one will definitely be making regular appearances on our dinner table! • 4 organic chicken breasts, butterflied and pounded thin or 4-6 chicken cutlets (if you can find them already cut thin like that) Sea Salt and freshly ground black pepper • 1 cup almond flour • 1 tablespoon paprika • 1 egg for dipping chicken • 4-6 eggs for topping chicken (one egg for every piece of chicken) • 1 lemon, zested and juiced, divided, plus wedges for serving • 4 to 5 tablespoons extra-virgin olive oil, organic butter, or grapeseed oil • 4 anchovy fillets • 4 tablespoons capers, optional Preheat oven to 300 degrees F. Place a baking sheet in oven to keep cooked cutlets warm. Butterfly the chicken breast pieces by cutting across the breast longways but not all the way through, open the meat up like a book and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Put cutlets on a plate and season with salt and pepper. Scramble one egg in a bowl and add almond flour, paprika, lemon zest, and sea salt and pepper to taste in another bowl. Add enough oil to coat the bottom of a large non-toxic skillet over medium to medium-high heat along with the anchovies – they will melt down into the olive oil and infuse the flavor into the chicken. Dip the chicken in the egg and then the almond four mixture and add 2-3 of the breasts (not crowding the pan) and cook 2 to 3 minutes on each side. Transfer to oven, add a bit more oil, if necessary, and repeat with the remaining breasts. Keep the cooked cutlets hot in the warm oven. Squeeze lemon juice generously over each piece. While cutlets are in oven heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs, break the yolks for “over hard” eggs and fry to desired doneness, season with salt and pepper. Repeat with any remaining eggs – you will want one per breast. As the eggs are done, place one on each piece of chicken and keep warm until all eggs are done. Sprinkle with more paprika. Transfer the chicken to a serving platter (serve over romaine lettuce if desired) and top with capers, optional.