Chicken Schnitzel with Capers & Lemon
Easy
Introduction
This super elegant meal is ready in minutes and is worthy of any unexpected celebration.
Ingredients
- 4 Chicken breasts
- 50g plain flour
- salt & pepper
- 150g breadcrumbs
- 2 eggs, beaten
- 2 tbsp olive oil
- 50g butter
- 2 tsp capers
- Juice of ½ lemon
- 1 tbsp flatleaf parsley, chopped
- To serve: Green leafy salad
Method
- 1. Cut the chicken breasts in half horizontally, then using a meat tenderiser, or rolling pin covered with cling film, bash each piece of chicken until it is thin and uniform in thickness. To make the sauce, melt the butter in a small saucepan and cook for a moment or two, until it is just starting to turn golden brown. This will take about 4 minutes. Stir in the capers, lemon juice and parsley. Spoon over the chicken schnitzels and serve with a green leafy salad.
- 2. Season the flour with salt and pepper and place on a shallow plate. Put the breadcrumbs onto another shallow plate. Beat the egg and place in a bowl.
- 3. Lightly dust the chicken with flour, then dip in the egg and finally coat with breadcrumbs.
- 4. Heat the olive oil in a pan over a medium heat and cook the chicken schnitzels for 3 minutes on each side, until golden and cooked through.
