Crispy Chicken Schnitzel with Garlic Caper Butter: A Modern Classic

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

1. Place chicken breasts on cutting board:

• Butterfly each breast horizontally
• Open like a book

1. Cover with plastic wrap:

• Pound to ¼ inch (6mm) thickness
• Ensure even thickness throughout

1. Season both sides with:

• Salt
• Freshly ground pepper

2. Setting Up the Breading Station

1. 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

1. 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

1. Ensure even coating:

• Press gently to adhere
• Set aside on a clean plate
• Repeat with remaining pieces

4. Frying the Schnitzel

1. Heat oil in large skillet:

• Medium-high heat (350°F/175°C)
• Oil should be ¼ inch deep

1. Test oil temperature:

• Drop in breadcrumb
• Should sizzle immediately

1. Fry schnitzels:

• 3-4 minutes per side
• Until golden brown
• Work in batches if necessary

1. Drain properly:

• Place on paper towels
• Keep warm in low oven if needed

5. Preparing the Garlic Caper Butter

1. In a small saucepan:

• Melt butter over medium heat
• Add minced garlic
• Cook 1 minute until fragrant

1. Add remaining ingredients:

• Capers
• Salt
• Pepper
• Chopped parsley

1. Keep warm until serving

6. Assembly and Presentation

1. Place schnitzel on warmed plates
2. Spoon garlic caper butter generously over top
3. Garnish with:

• Fresh lemon wedges
• Additional chopped parsley

1. 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.