Chicken schnitzel with brown butter & capers served on a plate

Chicken schnitzel with brown butter & capers

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Prep: 15 mins Cook: 15 mins

Easy

Serves 2

Chicken schnitzel with capers is a great supper choice, taking just 30 minutes. Use chicken breasts if you prefer, although thighs give a juicier result

Nutrition and extra info

Nutrition: Per serving

  • kcal1353
  • fat94g
  • saturates51g
  • carbs77g
  • sugars3g
  • fibre2g
  • protein49g
  • salt1.6g
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Ingredients

  • 4 chicken thighs, skinless and boneless
  • 100g flour, seasoned
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 medium eggs, beaten
  • 100g white breadcrumbs
  • 2 tbsp groundnut or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g unsalted butter
  • lemon wedges, to serve

For the brown butter

  • 150g unsalted butter
  • 2 tbsp capers, rinsed and patted dry
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • ½ tbsp roughly chopped fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  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.

  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.

  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.

  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.

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