I took this recipe from the Food and Drink section of The Week magazine (7/24/09 edition) but it was originally from the New York Times. I love anchovies and thought this recipe would be interesting with an anchovy-based marinade. I used the whole 2 oz anchovies can but will use a little less next time. I always use less flour and bread crumbs than the recipe calls for so as not to waste (1/2 to 3/4 of what is called for). I was too lazy to pound chicken for thinner cuts, so I butterflied it into 2 pieces and added 1-2 min. of cook time per side. The trick to light, crisp schnitzel is to swirl and shake the pan to keep crust from sticking to the cutlet in a gummy mess. I served it with a simple tomato cucumber salad. It was scrumptious!!