Chicken Schnitzel

The national dish of Austria is Wiener Schnitzel, a Viennese classic that is traditionally made with veal. I’ve taken this popular dish and replaced the veal with chicken; it’s every bit as delicious, but without the high cost. Chicken breasts or tenderloins are pounded thin, then breaded and fried. You can serve Chicken Schnitzel with a little lemon and your favorite sides or top it with the optional caper sauce. I love capers, but my kids are not big fans, so I typically serve the sauce on the side.

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Chicken Schnitzel

This classic Chicken Schnitzel is crispy on the outside and juicy on the inside. The chicken is full of delicious flavors and the wonderful lemon caper sauce adds an extra special touch.

Servings

Ingredients

• 4 chicken breasts or cutlets (approximately 1 to 1-1/2 lb total)
• 1/2 cup flour
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 eggs
• 1 Tbsp stone ground or Dijon mustard
• 1 cup Panko or fine dried bread crumbs
• 4 Tbsp vegetable or canola oil
• lemon wedges for garnish, optional

Optional Lemon Caper Sauce

• 1 Tbsp freshly squeezed lemon juice
• 3 Tbsp unsalted butter
• 2 Tbsp bottled rapers, rinsed and patted dry
• 2 Tbsp chopped flat leaf parsley

Servings Ingredients 4 chicken breasts or cutlets (approximately 1 to 1-1/2 lb total) 1/2 cup flour 1 tsp kosher salt 1/4 tsp freshly ground black pepper 2 eggs 1 Tbsp stone ground or Dijon mustard 1 cup Panko or fine dried bread crumbs 4 Tbsp vegetable or canola oil lemon wedges for garnish, optional Optional Lemon Caper Sauce 1 Tbsp freshly squeezed lemon juice 3 Tbsp unsalted butter 2 Tbsp bottled rapers, rinsed and patted dry 2 Tbsp chopped flat leaf parsley

Instructions

1. Place a chicken breast or cutlet between two sheets waxed paper or plastic wrap; using a rolling pin or the side of a meat mallet, pound the chicken until it is about 1/8” thick. Be careful to not tear the chicken. Repeat with the remaining pieces of chicken.
2. Combine flour, salt, and freshly ground black pepper in a pie plate or shallow bowl. Whisk eggs and mustard together in a separate shallow bowl; place Panko or bread crumbs in a third bowl.
3. Rinse the chicken under cold water and pat dry; dredge in the seasoned flour mixture, shaking off any excess. Dip the floured chicken in egg mixture, letting any excess drip off and then dredge in the Panko or bread crumbs to completely coat. Set on a platter lined with waxed paper. Repeat with the remaining chicken. Place platter with chicken in the refrigerator for 10 to 15 minutes to chill.
4. Preheat oven to 200° F and warm the serving platter. Heat 2 Tbsp of oil in a heavy skillet over medium-high heat. Fry chicken in batches and avoid crowding. When golden brown, turn and fry on the other side. Remove the chicken when it is nicely browned on both sides; add 2 more tablespoons of oil and continue with more chicken; repeat until all of the chicken has been fried. As you remove cooked chicken from the skillet, drain on paper towels and transfer to the preheated platter; keep warm in the oven.

Make the Optional Lemon Caper Sauce

1. Add lemon juice, butter, and rinsed capers to the skillet that was used to fry the chicken. Heat over medium heat swirling pan until butter has melted. Quickly stir in chopped flat leaf parsley and pour the sauce over the chicken schnitzel. Garnish with lemon wedges and serve immediately.

Recipe Notes

Variations:

Replace chicken with pork tenderloins or veal cutlets.