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Tofu Schnitzel with Lemon-Caper Sauce

1 pound firm tofu, well-drained
1/3 cup whole wheat pastry flour
2 eggs, beaten
6 ounces crispbread, processed to crumbs
2 tablespoons butter
2 tablespoons oil
2 lemons, peeled and sliced

3 tablespoons butter
juice of 2 lemons
2 tablespoons capers, rinsed and drained

Slice the tofu into 1/2-inch thick pieces. Coat the tofu slices
with flour on both sides; then dip into the beaten eggs (thin eggs
with a little water, if desired). Roll the slices in the crispbread
crumbs.

In a large frying pan, saute the tofu on both sides in the butter
and oil over moderate heat until crisp and brown, about 10 minutes.
Remove from the pan and place on a serving dish. Top with the lemon
slices.

To prepare the sauce, place the butter and lemon juice in the frying
pan and cook over low heat just until the butter is melted. Stir
to combine and immediately pour over the tofu. Garnish with the
capers.

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