German Schnitzel with Lemon Caper Butter
A crispy and tender German schnitzel paired with a zesty lemon caper butter sauce, perfect for busy families and meal prep.
Ingredients
Main Ingredients
- 4 pieces Boneless chicken breasts Tender protein base.
- 1 cup Breadcrumbs For a crispy coating.
- 1/2 cup All-purpose flour Helps the coating stick.
- 2 pieces Eggs Binds the breadcrumbs to the meat.
- 4 tablespoons Butter Adds richness to the sauce.
- 3 tablespoons Lemon juice Brings brightness to the dish.
- 2 tablespoons Capers For a salty, tangy kick.
- 1/4 cup Fresh parsley Garnish for flavor.
Instructions
Preparation
- Flatten the chicken breasts to an even thickness using a meat mallet.
- Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.
- Season the flour with salt and pepper to enhance the schnitzel flavor.
Cooking
- Heat butter in a skillet over medium heat until melted and bubbling.
- Coat each chicken breast in flour, dip into the eggs, and then press into the breadcrumbs.
- Carefully place the breaded chicken into the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- Ensure the internal temperature reaches 165°F (74°C).
Serving
- In the same skillet, reduce heat and add more butter, lemon juice, and capers, stirring to combine and heat through.
- Drizzle the lemon caper butter sauce over the schnitzels before serving.
- Garnish with fresh parsley.
Notes
Ensure chicken is pounded to an even thickness for uniform cooking. Use panko breadcrumbs for an extra crispy texture. Pair with a light salad for balance.