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Ingredients
Method
- 4 chicken breast fillets (about 200g each), butterflied and lightly pounded
- 100g plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 150g panko breadcrumbs
- Zest of 1 lemon
- 2 tbsp baby capers, rinsed
- 60ml olive oil, for frying
- Lemon wedges and green salad, to serve
- Set up a crumbing station: seasoned flour, beaten eggs, then panko. Dip each chicken fillet in flour, then egg, then panko, pressing firmly to coat.
- Heat the olive oil in a large frying pan over medium-high heat. Cook the schnitzels in batches for 3 to 4 minutes per side until golden and cooked through.
- Rest for 2 minutes, then top with lemon zest and capers. Serve with lemon wedges and green salad.
30 mins
4 serving
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