Recipe

Lemon chicken schnitzels

Chicken schnitzels may be a classic family dinner, but that doesn't mean it needs to be boring. Try this recipe for lemon and caper sauce, perfect with crispy breaded chicken breasts and baked potatoes.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lemon chicken schnitzels
  • 500 gram baby potatoes, quartered
  • 2 300 g chicken breast fillets
  • 1/4 cup (35g) plain flour, seasoned
  • 2 eggs, lightly whisked
  • 1 cup (100g) dry breadcrumbs
  • 60 gram unsalted butter
  • 1/4 cup (60ml) olive oil
  • 1 lemon, very thinly sliced
  • 2 teaspoon baby capers, rinsed, drained
  • 100 gram baby beans, blanched, to serve

Method

Lemon chicken schnitzels
  • 1
    Cook potato in boiling, salted water for 8 minutes, or until just tender. Drain and cool.
  • 2
    Cut chicken fillets crossways to make four thin pieces. Place one piece between plastic wrap and gently pound with a rolling pin to flatten slightly. Repeat with remaining chicken. Toss chicken in flour, shaking off any excess. Dip in egg then breadcrumbs, pressing lightly to coat. Place on a baking tray. Chill for 5 minutes.
  • 3
    Melt 15g of butter and 1 tbsp of oil in a pan on medium heat. Cook potato, turning, for 5-7 minutes, or until crisp and golden. Season.
  • 4
    Melt another 15g of butter and 1 tbsp of oil in a clean pan on medium heat. Cook chicken for 2-3 minutes each side, adding another 1 tbsp of oil if necessary, until golden and cooked through. Remove from pan. Drain on paper towel.
  • 5
    Melt remaining butter in same pan on medium heat, until foaming. Add lemon and capers, shaking pan until sauce combines and thickens. Top chicken with lemon, capers and sauce. Serve with potato and beans alongside.

The Latest from Food To Love