Chicken schnitzel with lemon and caper butter sauce
Category
Dinner
Servings
2
Prep Time
25 minutes
Cook Time
15 minutes
Chicken schnitzel with lemon and caper butter sauce. Oh and acceptable mash.
Ingredients
1 chicken breast
200g flour
2 eggs
30ish ml milk
200g panko crumbs
Veg oil to coat the bottom of a non-stick pan
2 potatoes, any type
1 tsp garlic, minced
Salt to taste
80g butter
2 tsp garlic, minced
2 tsp capers, with brine
½ lemon zest and juice
1 cup parsley, finely chopped
50ml prosecco, optional
Salt to taste
SCHNITZEL
MASH POTATOES
LEMON, CAPER, PROSECO SAUCE
Directions
Cut the chicken breast lengthways so your left with two pancake shaped chicken breasts. Place cling film on a chopping board and another layer on top. Bash it with a rolling pin so it becomes a uniform thickness.
To crumb, completely dust in flour, followed by the egg wash of the eggs and milk, and finally the panko crumbs. Make sure to press really heard down the panko sticks to the schnitz. Set aside.
Quarter the potatoes and cook in boiling water.
For the sauce, melt the butter before adding the capers, garlic, lemon zest and juice and parsley, salt to taste, and add the prosecco. Keep sauce warm but don’t keep cooking.
Meanwhile warm oil in non-stick pan and cook the schnitzels one at a time, let rest on wire rack or paper towel.
Meanwhile drain potatoes after 14 minutes and place back in pot, add the butter, garlic and milk. Mash and mix in parsley at the end.