This recipe offers a delightful twist on the classic chicken schnitzel, featuring a crispy coating and a tangy lemon-caper sauce.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Organizing your breading station in advance makes the process smoother and less messy.
Pound the chicken breasts to an even thickness using a meat mallet.
Even thickness ensures the chicken cooks uniformly and remains juicy.
Season the chicken with salt and pepper, then dredge in flour, dip in egg, and coat with breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a better coating.
Heat oil in a large skillet over medium-high heat and cook the chicken until golden and crispy, about 3 minutes per side.
Avoid overcrowding the skillet to maintain the oil's temperature for optimal crispiness.
In a small saucepan, melt the butter and cook until browned, then stir in capers, lemon juice, and parsley.
Browned butter adds a nutty flavor that enhances the sauce's depth.
Serve the chicken schnitzel topped with the lemon-caper sauce.
Garnish with extra parsley for a fresh and vibrant presentation.
