Chicken Schnitzel with Capers and Parsley

Chicken Schnitzel with Capers and Parsley
Photo by Romulo Yanes


  • 2 tablespoons bottled capers
  • 2 ½ tablespoons unsalted butter
  • 2 large eggs
  • 1 cup fine dry bread crumbs
  • ½ cup all-purpose flour
  • 2 tablespoons fresh flat-leaf parsley
  • 6 tablespoons vegetable oil
  • + 4 more ingredients
    • 4 1/4-inch-thick chicken cutlets (1 1/4 to 1 1/2 lb total)
    • lemon wedges
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

Preheat oven to 200°F. Put an ovenproof platter in oven to warm. 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. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and ...

View full recipe at Epicurious


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