Pan-Fried Schnitzel with Fried Lemons and Capers

The beauty of schnitzel is that the chicken is pounded so thinly, it fries very quickly, leaving you with incredibly crispy coating on the outside and tender, juicy chicken on the inside. This version of this classic dish is from our chef partner Amanda Haas, and her technique of quick-frying the lemon slices and parsley before drizzling the sauce over the chicken is a game-changer. The lemon slices melt into the sauce and the crisp parsley adds texture.

2 eggs

Kosher salt

Freshly ground black pepper

2 cups all purpose flour

1 pound boneless, skinless chicken breasts, pounded to 1/2” thickness

1/4 cup olive oil or butter, plus more for additional frying

2 whole lemons, washed and thinly sliced into wheels

5 Thai chiles or 1/2 teaspoon red pepper flakes

1 cup flat-leaf parsley leaves

1 tablespoon capers, rinsed and dried

Preheat oven to 200°F.

Place eggs in a shallow bowl and add a pinch of kosher salt and a grinding of black pepper. Whisk to combine. On a shallow plate, combine the flour with another teaspoon of salt and a few grindings of freshly ground black pepper. Use a fork to fluff and distribute the salt evenly throughout the flour. To dredge the chicken, place a piece of chicken in the egg wash to coat, then lift and place in the flour mixture. Turn to coat on both sides, then remove each piece of chicken to shake off any excess flour. Set aside on a plate.

Heat 1/4 cup of olive oil in a skillet set over medium heat. When the oil is hot, place two pieces of chicken in the pan, leaving an inch of space between each piece. Cook until the chicken is lightly browned on the bottom and cooked halfway up the sides, about 3-4 minutes. Using a thin spatula or tongs, gently flip the chicken and continue to cook until it is cooked through, about 3-4 minutes longer. Remove the chicken from the pan and place it on a paper towel to drain. Sprinkle each piece with salt. Repeat with the remaining chicken, wiping out the skillet with a paper towel if needed between batches to remove any burned flour. Place chicken on a sheet pan and keep warm in the oven until the sauce is finished.

Wipe the skillet clean of any flour, then add a few more tablespoons of olive oil to the pan and place over medium heat. Using tongs, place the lemon slices in the pan with a pinch of salt and the chiles or chile flakes. Fry the lemon slices for a minute, then flip and add the parsley leaves and dried capers. Cook until the parsley leaves crisp, about 30 seconds. Remove skillet from the heat.

Place the chicken pieces back in the pan and coat with the lemon and parsley sauce. Or if preferred, divide the chicken evenly between four plates, then top with the fresh lemon and parsley sauce and serve immediately.

(Recipe courtesy of Amanda Haas, photograph courtesy of Andee McKenzie).