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Chicken schnitzel with brown butter & capers

 

Method 1

Ingredients

4 chicken thighs

skinless and boneless

100g flour

seasoned

2 medium eggs

beaten

100g white breadcrumbs

2 tbsp groundnut or olive oil

25g unsalted butter

lemon wedges

to serve

For the brown butter

150g unsalted butter

2 tbsp capers

rinsed and patted dry

½ tbsp roughly chopped fresh rosemary

step 1

Open out the thighs and place them between two squares of baking parchment. Bash the thighs with a rolling pin to flatten them, but not so violently that the chicken flesh starts to break up.

step 2

Set out three shallow bowls. Fill one with the flour, the next with the beaten egg and the last one with the breadcrumbs. Season the thighs, then dip each one in the flour, then the egg, then the breadcrumbs. Set the coated thighs on a baking sheet.

step 3

Heat the oil and butter in a large frying pan. Cook the thighs over a medium heat for 4 mins each side. The coating should be golden and the chicken cooked through. Season, then transfer to a roasting tin lined with kitchen paper and keep warm in a low oven.

step 4

Wipe out the pan and add the butter. Cook until foaming and nutty (it will take about 3 mins for the butter to become brown), then add the capers and the rosemary and cook for 1 min more. Serve the schnitzels with the butter spooned over the top and the lemon wedges on the side.

Method 2

🍗🧈 Chicken Schnitzel with Brown Butter & Capers

🧾 Ingredients (serves 2–3)

For the schnitzel:

2 large chicken breasts, halved horizontally (to make thin cutlets)

Salt & black pepper

½ cup flour

2 eggs, beaten

1 cup breadcrumbs (panko or regular)

½ cup grated Parmesan (optional, but great for flavor)

3–4 tbsp oil (vegetable or sunflower) for frying

For the brown butter & caper sauce:

4 tbsp butter

2 tbsp capers, rinsed and patted dry

Juice of ½–1 lemon (to taste)

1–2 tbsp fresh parsley, chopped

👩‍🍳 Instructions

Prepare the chicken

Place chicken between sheets of plastic or baking paper and pound to an even thinness (about 1 cm).

Season both sides with salt and pepper.

Set up breading station

Plate 1: flour

Plate 2: beaten eggs

Plate 3: breadcrumbs mixed with Parmesan

Bread the chicken

Dredge each piece in flour → dip in egg → coat in breadcrumbs.

Press gently so crumbs stick well.

Fry until golden

Heat oil in a large pan over medium-high heat.

Fry schnitzel 3–4 minutes per side until golden and cooked through.

Transfer to a paper towel-lined plate.

Make brown butter & capers

In a clean pan, melt butter over medium heat.

Let it cook until it turns golden brown and smells nutty (watch closely—it can burn).

Add capers and cook 1–2 minutes until slightly crispy.

Remove from heat and stir in lemon juice.

Serve

Place schnitzel on plates, spoon over the brown butter & capers, and finish with parsley.

💡 Tips & Variations

Extra crispy: use panko breadcrumbs and don’t overcrowd the pan.

Lighter option: bake at 220°C or air-fry until crisp.

Add garlic: lightly sauté a clove in the butter before browning.

Serve with: mashed potatoes, simple salad, or roasted veggies.

Classic touch: pair with lemon wedges on the side.



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