Chicken Schnitzel with Garlic Butter
Perfectly juicy crispy chicken steaks with a simple garlic-caper butter.
Servings: 4 people
Ingredients
- 4 chicken breasts (about 175g/6.2oz each)
- 60 g (1/2 cup) plain (all-purpose) flour
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 large eggs
- 115 g (2 + 1/4cups) panko breadcrumbs
- 240 ml (1 cup) oil for frying
- 120 g (1/2 cup) unsalted butter
- 3 cloves garlic peeled and minced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp capers in brine drained
- 3 tbsp finely chopped fresh parsley (or 1 ½ tbsp dried parsley flakes)
To Serve:
- wedges of lemon
- steamed new potatoes
- Butter Lettuce Salad
Instructions
- Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast – so it looks like an extra-large chicken steak.4 chicken breasts
- Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to pound the chicken breast so it’s about ¼ inch (just over half a centimetre) thick. Repeat with the remaining chicken breasts.
- Mix together the flour, salt, pepper, garlic powder and paprika in a large shallow bowl.60 g (1/2 cup) plain (all-purpose) flour, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika
- Break the eggs in a second large shallow bowl and whisk lightly with a fork.2 large eggs
- Add the panko breadcrumbs to a third large shallow bowl.115 g (2 + 1/4cups) panko breadcrumbs
- Dredge a chicken breast through the flour mixture, coating fully on both sides. Coat fully with the egg mixture, then finally coat well with the panko mixture. Repeat with the remaining chicken breasts.
- Place a baking tray in the oven on a low temperature – this is to keep the cooked schnitzels warm. We’ll be cooking in two batches.
- Add the oil to a large frying pan and heat over a medium heat.240 ml (1 cup) oil
- Add two of the chicken breasts and cook for 2-3 minutes on each side, until golden and cooked through (check it's no longer pink in the middle). Carefully remove from the pan and place on the tray in the oven.
- Repeat with the remaining two chicken breasts. You shouldn’t need to add more oil to the pan, but you can add an extra splash if you think it needs it. Make sure the oil is hot before adding the chicken.
- To make the garlic-caper butter: Place the butter in a saucepan and heat over a low-medium heat. Continue to heat until the butter melts, starts to foam a little and turns very lightly golden brown – this should take about 3-4 minutes.120 g (1/2 cup) unsalted butter
- Turn the heat down to low and add the garlic. Cook for a further minute, whilst stirring, to gently saute the garlic.3 cloves garlic
- Turn the heat off, then stir in the salt, pepper, capers and parsley.1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp capers in brine, 3 tbsp finely chopped fresh parsley
- Divide the chicken between plates and drizzle over the garlic butter. I like to serve mine with lemon wedges, new potatoes and a simple butter lettuce salad.wedges of lemon, steamed new potatoes, Butter Lettuce Salad
Video
Notes
Can I cook in the air fryer or oven?
I don't recommend cooking this in the air fryer or oven. The chicken is so thin, it will cook before the coating has a chance to brown. Also you won't get that lovely golden coating.
Leftovers/make ahead
You can make crispy chicken and fry it ahead of time, then cool, cover and refrigerate for up to 2 days (or save leftovers in this way).
I don’t recommend refrigerating the chicken uncooked (the panko will go mushy).
Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 8-10 minutes, until piping hot throughout.
Alternatively, reheat in the air fryer at 180C/350F for 4-6 minutes per schnitzel, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn.
I don’t recommend refrigerating the chicken uncooked (the panko will go mushy).
Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 8-10 minutes, until piping hot throughout.
Alternatively, reheat in the air fryer at 180C/350F for 4-6 minutes per schnitzel, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn.
Freezing
Make the crispy chicken and fry it, then cool, cover and freeze in a single layer.
Defrost overnight in the refrigerator.
Reheat as per the instructions above.
Alternatively reheat from frozen
Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 12-15 minutes, until piping hot throughout.
Alternatively, reheat in the air fryer at 180C/350F for 6-8 minutes per schnitzel, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn.
Defrost overnight in the refrigerator.
Reheat as per the instructions above.
Alternatively reheat from frozen
Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 12-15 minutes, until piping hot throughout.
Alternatively, reheat in the air fryer at 180C/350F for 6-8 minutes per schnitzel, until piping hot throughout. If air frying, check a couple of times during cooking, to ensure the coating doesn’t burn.
Nutritional information is approximate, per person (this recipe serve 4) not including potatoes and salad.
- This presumes each schnitzel absorbs approx. 1 tablespoon of oil during the cooking process (this may vary).
Nutrition
Calories: 750kcal | Carbohydrates: 35g | Protein: 46g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 1143mg | Fiber: 2g | Sugar: 2g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
