Schnitzel, in German, simply means cutlet. It’s usually veal, however, Chicken Schnitzel With Capers and Lemon is a delicious schnitzel!
This recipe uses chicken breasts and also uses panko breadcrumbs in place of regular breadcrumbs. Schnitzel isn’t a hard or complex recipe, and we didn’t want to make it hard either.
For our sauce, we combined some butter with capers, lemon juice, and a sprinkling of parsley to make a wonderful, creamy texture.
The Panko breadcrumbs really make this dish. Definitely not boring!
Served it with roasted new potatoes and Brussels sprouts salad.
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- 1 cup flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- 4 boneless skinless chicken breast halves about 6 ounces each
- salt & freshly ground black pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
Enjoy!
You might also like:
Roasted Garlic-Herb New Potatoes
Brussels Sprout Salad With Walnuts
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by MarraMamba
Photo by K9 Owned