Recipe: Chicken Schnitzel with Lemon Caper Butter Sauce

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Chicken Schnitzel, as featured on the best grilling blog

Chicken Schnitzel with Lemon Caper Butter Sauce

  • Author: Mr. Steak
  • Yield: 4 1x



4 Chicken Breasts
2 Cups Flour
4 Beaten Eggs
2 Cups Panko Bread Crumbs
1 Stick Butter
½ Fresh Lemon
1 small Bottle Capers


Wash & dry 4 chicken breasts

Pound Chicken breasts about 1/4 inch thick( I put them in a zip lock bag and pound them)

Salt and Pepper both sides

Heat 1/4 cup Canola oil In a large frying pan medium heat

Get 3 bowls ready of : 2 cups Flour, 4 beaten eggs, and 2 cups Panko bread crumbs

Put each chicken breast first in flour, then egg, then bread crumb bowl. Both sides!

When oil is hot, put chicken breasts in oil about 5 min till golden brown. Turn breasts and take them out when golden brown. Pat dry with paper towels.

Top them with my special sauce:

In small stovetop pan, melt 1/2 -1 stick butter on low.

When melted, add capers & squeeze 1/2 fresh lemon 🍋

Each person can spoon a little on their chicken breast.

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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