Chicken Schnitzel with Garlic Butter

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Butterfly each chicken breast by slicing horizontally most of the way through, then open it out like a large steak.
2. Put a chicken breast between sheets of baking parchment and pound it to about 1/4 inch (just over half a centimetre) thick. Repeat with the rest.
3. Mix the flour, salt, pepper, garlic powder and paprika in a large shallow bowl.
4. Lightly whisk the eggs in a second large shallow bowl.
5. Put the panko breadcrumbs in a third large shallow bowl.
6. Coat each chicken breast fully in the flour mix, then the egg, then the panko, pressing to coat well. Repeat with the rest.
7. Preheat the oven to a low temperature and place a baking tray in it to keep cooked schnitzels warm.
8. Heat 240 ml (1 cup) oil in a large frying pan over medium heat until hot.
9. Fry two chicken breasts for 2 to 3 minutes per side, until golden and no longer pink in the middle. Move them to the tray in the oven.
10. Fry the remaining two in the same way, adding an extra splash of oil only if needed.
11. To make the garlic-caper butter, melt 120 g (1/2 cup) unsalted butter over low-medium heat and keep heating until it foams and turns very lightly golden, about 3 to 4 minutes.
12. Lower the heat, add the 3 minced garlic cloves and cook for one more minute, stirring.
13. Take the pan off the heat and stir in 1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp drained capers and 3 tbsp chopped parsley (or 1 1/2 tbsp dried parsley flakes).
14. Divide the schnitzels among plates and spoon the garlic butter over them.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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