By Peter Vorster
Pan-Fried Schnitzel with Fried Lemons and Capers
19 steps
Prep:50min
The beauty of schnitzel is that the chicken is pounded so thinly, it fries very quickly, leaving you with incredibly crispy coating on the outside
and tender, juicy chicken on the inside. This version of this classic dish is from our chef partner Amanda Haas, and her technique of quickfrying the lemon slices and parsley before drizzling the sauce over the chicken is a game-changer. The lemon slices melt into the sauce and
the crisp parsley adds texture.
Updated at: Wed, 16 Aug 2023 23:53:53 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
37
High
Nutrition per serving
Calories533.1 kcal (27%)
Total Fat20.1 g (29%)
Carbs50.9 g (20%)
Sugars1 g (1%)
Protein35.5 g (71%)
Sodium337.1 mg (17%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2eggs
kosher salt
freshly ground black pepper
2 cupsall purpose flour
1 poundboneless skinless chicken breasts
pounded to 1/2” thickness
¼ cupolive oil
or butter, plus more for additional frying
2whole lemons
washed and thinly sliced into wheels
5Thai chiles
spoon red flak
1 cupflat-leaf parsley leaves
1 tablespooncapers
rinsed and dried
Instructions
Step 1
Preheat oven to 200°F.
Step 2
Place eggs in a shallow bowl and add a pinch of kosher salt and a grinding of black pepper. Whisk to combine. On a shallow plate, combine
Step 3
the flour with another teaspoon of salt and a few grindings of freshly ground black pepper. Use a fork to fluff and distribute the salt evenly
Step 4
throughout the flour. To dredge the chicken, place a piece of chicken in the egg wash to coat, then lift and place in the flour mixture. Turn to
Step 5
coat on both sides, then remove each piece of chicken to shake off any excess flour. Set aside on a plate.
Step 6
RECIPE NOTES
Step 7
INGREDIENTS
Step 8
INSTRUCTIONS
Step 9
Heat 1/4 cup of olive oil in a skillet set over medium heat. When the oil is hot, place two pieces of chicken in the pan, leaving an inch of space
Step 10
between each piece. Cook until the chicken is lightly browned on the bottom and cooked halfway up the sides, about 3-4 minutes. Using a
Step 11
thin spatula or tongs, gently flip the chicken and continue to cook until it is cooked through, about 3-4 minutes longer. Remove the chicken
Step 12
from the pan and place it on a paper towel to drain. Sprinkle each piece with salt. Repeat with the remaining chicken, wiping out the skillet
Step 13
with a paper towel if needed between batches to remove any burned flour. Place chicken on a sheet pan and keep warm in the oven until the
Step 14
sauce is finished.
Step 15
Wipe the skillet clean of any flour, then add a few more tablespoons of olive oil to the pan and place over medium heat. Using tongs, place the
Step 16
lemon slices in the pan with a pinch of salt and the chiles or chile flakes. Fry the lemon slices for a minute, then flip and add the parsley leaves
Step 17
and dried capers. Cook until the parsley leaves crisp, about 30 seconds. Remove skillet from the heat.
Step 18
Place the chicken pieces back in the pan and coat with the lemon and parsley sauce. Or if preferred, divide the chicken evenly between four
Step 19
plates, then top with the fresh lemon and parsley sauce and serve immediately
Notes
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