Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

AustrianCrispyWeeknight

Chicken Breast Schnitzel with Lemon-Caper Butter

Name: Chicken Breast Schnitzel with Lemon-Caper Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Austrian
Ingredients: 450 g Chicken Boneless Breast; 4 tbsp Plain flour; 2 Eggs, beaten; 2 cup Breadcrumbs; 1 tsp Salt; ½ tsp Black pepper; 125 ml Oil, for shallow frying; 3 tbsp Butter; 1 tbsp Capers, drained; 2 tbsp Lemon juice; 1 Garlic, minced; 1 tbsp Parsley, chopped; 1 Cucumber, thin slices; 2 tbsp Curd; 1 tbsp Dill or mint, chopped; Salt (to taste)

Thin, golden breadcrumb-crusted chicken breast served with a sharp lemon-caper butter and a crisp cucumber salad.

Total time

35 m

all hands-on

Serves

three schnitzels

Pan

Shallow fry

medium-high

Difficulty

Medium

three-step crumb

Raw materials

Pound the cutlets even. Thin cutlets cook in minutes and stay juicy.

Chicken Boneless Breast

450 g · 1 pack · 13% off

₹279₹320

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Method

Press the crumbs on firmly and fry in enough oil to come halfway up.

01
Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
02
Flatten
Slice each breast in half horizontally. Pound the pieces to 1 cm thick. Season with salt and pepper.
03
Crumb
Dredge each cutlet in flour, dip in egg and press into the crumbs. Rest for 5 minutes.
04
Fry
Heat the oil on medium-high. Fry the cutlets for 3 to 4 minutes per side until deep golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Drain on a rack.
05
Make the butter
Melt the butter with the garlic for 1 minute. Add the capers, lemon juice and parsley.
06
Salad
Toss the cucumber with the curd, herbs and salt.
07
Serve
Spoon the lemon-caper butter over the schnitzels and serve with the salad.

Questions

Can I bake it instead?+

Yes. Spray with oil and bake at 220 °C for 15 to 18 minutes, turning once.

How do I stop the crumbs falling off?+

Pat the cutlets dry, use the three-step coating and rest before frying.

Start with the breast

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