Schnitzel with Capers and Brown Butter
Schnitzel with Capers and Brown Butter



  • 4 skinless, boneless chicken thighs
  • 100g seasoned flour
  • 2 eggs, beaten
  • 100g white breadcrumbs
  • 2 tbsp olive oil
  • 25g butter
  • Lemon wedges, to serve
  • For the Brown Butter
  • 2 tbsp capers
  • 150g butter
  • ½ tbsp chopped rosemary
  • Beat the thighs between two squares of baking paper to flatten. Season the meat, then dip in flour, then egg, then breadcrumbs to coat. Heat up the oil and butter in a frying pan, and shallow fry the breaded chicken for 4 mins on each side - you want the coating to be crisp and golden, and the meat cooked through. Season well, then leave to one side.
  • Wipe out the pan and melt the butter for your sauce. Cook for about 3 minutes until golden and nutty, then add the capers and rosemary, and cook for a minute more. Serve your chicken schnitzels with the brown butter spooned over the top, and with lemon wedges, fries, and pickles on the side.
15 mins
2 serving

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