This elevated version of chicken schnitzel pays homage to its Viennese roots while incorporating contemporary flavors through the addition of a rich garlic caper butter sauce. I’ve perfected this recipe to achieve that coveted golden-brown crust while maintaining perfectly juicy meat inside.
Preparation Overview
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Intermediate
Ingredients
For the Schnitzel
- 4 chicken breasts (175g/6.2oz each)
- 60g (½ cup) all-purpose flour
- ½ teaspoon fine sea salt (2.5g)
- ½ teaspoon freshly ground black pepper (1.5g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon sweet paprika (2.5g)
- 2 large eggs
- 100g (2 cups) panko breadcrumbs
- 240ml (1 cup) vegetable oil for frying
For the Garlic Caper Butter
- 120g (½ cup) unsalted butter
- 3 cloves garlic, finely minced
- ½ teaspoon fine sea salt (2.5g)
- ½ teaspoon freshly ground black pepper (1.5g)
- 2 tablespoons capers, drained and patted dry (30g)
- 3 tablespoons fresh parsley, finely chopped (15g)
For Serving
- Lemon wedges
- Steamed new potatoes
- Butter lettuce salad
Step-by-Step Instructions
1. Preparing the Chicken
- Place chicken breasts on cutting board:
- Butterfly each breast horizontally
- Open like a book
- Cover with plastic wrap:
- Pound to ¼ inch (6mm) thickness
- Ensure even thickness throughout
- Season both sides with:
- Salt
- Freshly ground pepper
2. Setting Up the Breading Station
- Prepare three shallow dishes:
- Bowl 1 (Seasoned Flour):
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Paprika
- Bowl 2 (Egg Wash):
- Beat eggs until fully combined
- Bowl 3:
- Panko breadcrumbs
3. Breading Process
- Working with one piece at a time:
- Dredge in seasoned flour mixture
- Shake off excess
- Dip in beaten egg
- Let excess drip off
- Press into panko breadcrumbs
- Ensure even coating:
- Press gently to adhere
- Set aside on a clean plate
- Repeat with remaining pieces
4. Frying the Schnitzel
- Heat oil in large skillet:
- Medium-high heat (350°F/175°C)
- Oil should be ¼ inch deep
- Test oil temperature:
- Drop in breadcrumb
- Should sizzle immediately
- Fry schnitzels:
- 3-4 minutes per side
- Until golden brown
- Work in batches if necessary
- Drain properly:
- Place on paper towels
- Keep warm in low oven if needed
5. Preparing the Garlic Caper Butter
- In a small saucepan:
- Melt butter over medium heat
- Add minced garlic
- Cook 1 minute until fragrant
- Add remaining ingredients:
- Capers
- Salt
- Pepper
- Chopped parsley
- Keep warm until serving
6. Assembly and Presentation
- Place schnitzel on warmed plates
- Spoon garlic caper butter generously over top
- Garnish with:
- Fresh lemon wedges
- Additional chopped parsley
- Serve immediately with:
- Steamed new potatoes
- Butter lettuce salad
Expert Tips for Success
- Temperature control is crucial for perfect frying
- Don’t skip pounding the chicken – it ensures even cooking
- Use fresh oil for best results
- Pat capers dry before adding to butter to prevent splattering
- Prepare garlic caper butter while chicken rests
Nutritional Information (per serving)
- Calories: 520
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 185mg
- Sodium: 780mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Protein: 42g
This chicken schnitzel recipe delivers restaurant-quality results with its perfectly crispy exterior and juicy interior. The garlic caper butter adds a sophisticated touch that elevates this classic dish to new heights. When served with the suggested sides, it creates a complete meal that’s both impressive and satisfying. Remember, the key to success lies in proper preparation and maintaining the right oil temperature throughout the cooking process.
