American · Dinner
New York Chicken Schnitzel
A New York Jewish deli staple, thin chicken breast pounded flat, dredged in seasoned breadcrumbs, and pan-fried until shatteringly crispy with a lemon and caper pan sauce.
$
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
26gFat
22gCarbs
1gSugar
1gFiber
680mgSodium
95mgChol
Goes well with
Grüner Veltliner, KamptalGrüner Veltliner, Kamptal — A refreshing...
local
Brooklyn Brewery LagerBrooklyn Brewery Lager — A crisp, refres...
international
Instructions
1
Prep
Place each chicken breast between cling film and pound to 0.5cm thickness. Mix breadcrumbs with garlic powder, salt, and pepper. Set up dredging station: flour, beaten eggs, seasoned breadcrumbs. Coat each chicken breast in flour, dip in egg, press into breadcrumbs on both sides.
2
Fry
Heat 300ml oil in a large skillet over medium-high heat. Fry schnitzel 3–4 minutes on first side without moving until deep golden. Flip carefully and fry 2–3 minutes until golden and cooked through to 75°C internal temperature.
3
Finish
Transfer schnitzel to a wire rack to drain. Pour off most oil leaving 1 tsp. Reduce heat to medium, add dairy-free butter and capers, cook 30 seconds. Add lemon juice, zest, and parsley; swirl to combine.
4
Plate
Pour lemon-caper sauce over schnitzel and serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 120g (4.2 oz) fine dried breadcrumbs
- 60g (2.1 oz) plain flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 300ml (1 1/4 cup) vegetable oil
- 30g (1.1 oz) dairy-free butter
- 2 tbsp capers
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley
- 2 lemons