Recipe

Chicken schnitzels with lemon

Nothing complements beautiful, crispy chicken schnitzels than a butter lemon sauce with capers and creamy potato mash

Nov 29, 2014 1:00pm
  • 35 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chicken schnitzels with lemon
  • 2 300g chicken breast fillets
  • 1/3 cup (50g) seasoned flour
  • 1 egg, beaten
  • 1 cup (100g) dry breadcrumbs
  • 2 tablespoon olive oil
  • 45 gram unsalted butter
  • 1 lemon, very thinly sliced
  • 2 teaspoon capers
  • mashed potato, to serve

Method

Chicken schnitzels with lemon
  • 1
    Cut chicken fillets into two thin halves by slicing horizontally through centre. Place each piece between two sheets of plastic wrap and flatten slightly with a rolling pin. Toss in seasoned flour, shaking off excess. Dip each piece in egg and coat thoroughly with breadcrumbs. Chill 20 minutes.
  • 2
    Heat half of oil and 15g of butter in a frying pan on medium high. Pan-fry chicken in batches for 4-5 minutes, turning halfway and adding remaining oil as necessary, until golden on both sides. Drain on paper towel. Transfer to a heated platter.
  • 3
    Melt remaining butter in same pan. When bubbling, add lemon and capers, shaking pan to combine. Spoon lemon, capers and sauce over chicken and serve with mashed potato.

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