Equipment
- plastic wrap
Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied see notes
- 1/2 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned Panko bread crumbs or more if needed
- 1/4 cup Avocado oil
- Fresh parsley garnish
- 2 slices Crusty bread toasted or bread of your choice
Caper Sauce
- 1 tbsp Butter
- 1/2 tsp All-purpose flour
- 3/4 cups Chicken broth
- 1 tbsp Capers
- 1/4 tsp Lemon juice
Instructions
- Season the chicken on both sides with salt and pepper. Coat with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight.
- Heat a large sauté pan over medium heat. Once hot add the avocado oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.
- Melt the butter in a saute pan on medium heat. Once melted whisk in the flour until fully combined. Stir in broth, capers, and lemon juice. Bring to a simmer until the sauce thickens to a creamy consistency.
- Spoon the sauce over the chicken. Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 566kcal | Carbohydrates: 73g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 869mg | Potassium: 739mg | Fiber: 5g | Sugar: 13g | Vitamin A: 666IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 5mg
Chicken Schnitzel
Equipment
- plastic wrap
Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied see notes
- 1/2 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned Panko bread crumbs or more if needed
- 1/4 cup Avocado oil
- Fresh parsley garnish
- 2 slices Crusty bread toasted or bread of your choice
Caper Sauce
- 1 tbsp Butter
- 1/2 tsp All-purpose flour
- 3/4 cups Chicken broth
- 1 tbsp Capers
- 1/4 tsp Lemon juice
Instructions
- Season the chicken on both sides with salt and pepper. Coat with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight.
- Heat a large sauté pan over medium heat. Once hot add the avocado oil and fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.
- Melt the butter in a saute pan on medium heat. Once melted whisk in the flour until fully combined. Stir in broth, capers, and lemon juice. Bring to a simmer until the sauce thickens to a creamy consistency.
- Spoon the sauce over the chicken. Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 566kcalCarbohydrates: 73gProtein: 38gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 162mgSodium: 869mgPotassium: 739mgFiber: 5gSugar: 13gVitamin A: 666IUVitamin C: 10mgCalcium: 104mgIron: 5mg
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