Chicken schnitzel with brown butter & capers

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

Prep:15 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 1353
fat 94g
saturates 51g
carbs 77g
sugars 3g
fibre 2g
protein 49g
salt 1.6g

Ingredients

4 chicken thighs, skinless and boneless
100g flour, seasoned
2 medium eggs, beaten
100g white breadcrumbs
2 tbsp groundnut or olive oil
25g unsalted butter
lemon wedges, to serve
150g unsalted butter
2 tbsp capers, rinsed and patted dry
½ tbsp roughly chopped fresh rosemary

Method

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.
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.
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.
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.