Chicken Schnitzel With Capers And Parsley
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Black Pepper2 large
Egg1 cup
Bread Crumb (fine dry)6 tbsps
Vegetable Oil2.5 tbsps
Unsalted ButterDirections:
1
Preheat oven to 200°F
2
Put an ovenproof platter in oven to warm
3
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
4
Stir together flour, salt, and pepper in a shallow bowl or a pie plate
5
Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl
6
Pat chicken dry and dredge in seasoned flour, shaking off excess
7
Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely
8
Transfer to a wax-paper-lined tray and chill 10 minutes
9
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
10
(Add 2 tablespoons oil to skillet between batches
11
) Drain cutlets on paper towels, then transfer to platter in oven to keep warm
12
Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted
13
Stir in parsley and pour sauce over cutlets
14
Preheat oven to 200°F
15
Put an ovenproof platter in oven to warm
16
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
17
Stir together flour, salt, and pepper in a shallow bowl or a pie plate
18
Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl
19
Pat chicken dry and dredge in seasoned flour, shaking off excess
20
Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely
21
Transfer to a wax-paper-lined tray and chill 10 minutes
22
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
23
(Add 2 tablespoons oil to skillet between batches
24
) Drain cutlets on paper towels, then transfer to platter in oven to keep warm
25
Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted
26
Stir in parsley and pour sauce over cutlets