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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Fry
Heat 300ml oil in a large skillet over medium-high heat. Fry both schnitzels 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.
Finish
Transfer schnitzels to a wire rack to drain. Pour off most oil leaving about 1 tsp. Reduce heat to medium, add dairy-free butter and capers, cook 30 seconds. Add lemon juice, zest, and parsley; swirl to combine.
Plate
Pour lemon-caper sauce over schnitzels 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.