Secrets to Perfect Chicken Schnitzel

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed cornflakes

Ground oats are healthier and provide a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly option.

Butterfly the chicken breasts by slicing them horizontally through the middle, not all the way through, to open them like a book. Repeat with all four chicken breasts.

Place one chicken breast on a large piece of baking parchment, fold the parchment over, and bash it lightly with a rolling pin until it's about 1/4 inch thick. Repeat with the remaining chicken breasts.

In the first bowl, combine 60 g (1/2 cup) of plain all-purpose flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix together.

In the second bowl, add 2 large eggs and whisk them together.

In the third bowl, add 100 g (2 cups) of panko breadcrumbs.

Dredge one chicken breast in the flour mixture until fully coated, then dip it in the egg, ensuring both sides are coated, and finally coat it fully in the panko breadcrumbs. Place on a tray. Repeat for the remaining chicken breasts.

Add 240 ml (1 cup) of oil to a large frying pan and heat over medium heat. Cook the chicken breasts in two batches.

Once the oil is hot, add two chicken breasts to the frying pan and cook for 2 to 3 minutes on each side until golden and crispy, and cooked throughout. Remove from the pan and place on a tray.

Place the cooked chicken schnitzel on a wire tray in a low oven to keep warm while cooking the second batch.

In a small pan, heat 120 g (1/2 cup) of unsalted butter over low to medium heat until it melts and starts to foam, about 3 to 4 minutes, until lightly browned.

Turn the heat down to low and add 3 minced cloves of garlic. Cook for a further minute while stirring to gently sauté the garlic.

Turn off the heat and add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons drained capers, and 3 tablespoons finely chopped fresh parsley. Stir together and set aside.

Serve the chicken schnitzel with boiled potatoes and a simple green salad, spooning over the garlic caper butter and finishing with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens