Chicken Schnitzel with Capers and Parsley

Name: Chicken Schnitzel with Capers and Parsley
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: German, European
Ingredients: 0 teaspoons black pepper; 2 Tbsps bottled capers, rinsed, drained, and patted dry; 237 milliliters fine dry bread crumbs; 2 larges eggs; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 4 servings Accompaniment: lemon wedges; 1 teaspoon salt; 3 Tbsps unsalted butter; 4 Tbsps vegetable oil

Chicken Schnitzel with Capers and Parsley might be just the European recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 25g of fat, and a total of 382 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, butter, bread crumbs, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat oven to 200°F. Put an ovenproof platter in oven to warm.

Equipment you will use

Oven

Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Stir together flour, salt, and pepper in a shallow bowl or a pie plate.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.

Ingredients you will need

Breadcrumbs

Egg

Salt

Equipment you will use

Whisk

Bowl

Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely.

Ingredients you will need

Seasoned Flour

Breadcrumbs

Whole Chicken

Egg

Dip

Transfer to a wax-paper-lined tray and chill 10 minutes.

Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (

Ingredients you will need

Cooking Oil