Lunch

Chicken Breast Schnitzel with Lemon Caper Sauce & Bitter Greens

Name: Chicken Breast Schnitzel with Lemon Caper Sauce & Bitter Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 180g each); 60g all-purpose flour (or cornstarch for gluten-free); 1 large egg; 40g panko breadcrumbs; 1 tsp Dijon mustard; 80g clarified butter or ghee, divided; 2 heads Belgian endive, halved lengthwise; 120ml dry white wine; 80ml chicken stock; 2 tbsp capers, drained; 2 tbsp fresh lemon juice; 1 tbsp unsalted butter (for sauce); 1 tbsp fresh flat-leaf parsley, chopped; Fine sea salt and white pepper to taste; Fleur de sel for finishing; 1 lemon, cut into wedges

Delicate, paper-thin chicken schnitzel, pounded until tender, panfried in clarified butter until golden and crisp. Served with a glossy lemon-caper pan sauce and a tangle of charred, slightly bitter endive for refined textural contrast.

906calper serving 49gprotein 46gcarbs 55gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this