It’s time to celebrate Oktoberfest and German cooking with the best ever schnitzel! A simple, quick, juicy chicken dinner with a drizzle of brown butter mustard sauce.
How do you normally enjoy your food? I was chatting with a friend recently and this came up in conversation. I’m definitely not a picky eater. I’m sure my family can validate my statement here! If it were up to me- cold pizza for dinner would totally be fine. However, I can be so particular when it comes to serving dinner to guests – especially if I’m having a party.
Back when the hubs and I worked separately, I always got home earlier than him and would prep dinner so the food was still warm when he got home. Sometimes I would call him few times if he was late because I had to make sure the meal I cook stayed at the right temperature. The hardest dinners to make were steak. If he was late the steak could get cold or overcooked, so we rarely had this- only for special occasions!
Since we’re in October now, I decided to make an old favorite – Chicken Schnitzel to celebrate #Octoberfest! This dish is not just easy to make but also makes for a great kid-friendly meal. I love a crispy juicy chicken, with a touch of sauce over it. This dish has a brown butter sauce with a touch of mustard and capers that pairs so well with this chicken cutlet. As if that wasn’t good enough… the best part about this dish is that it does not take you more than 30 minutes to prep! And.. it can be reheated… just in case your family is late for dinner.Print
- 4 4-oz skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- Salt and ground black pepper
- 1 cup a.p. flour
- 2 large eggs
- 2 cups Panko breadcrumbs
- 1/4 cup chopped parsley
- 1 tbs oil
- 1 tbs unsalted butter
- Lemon wedges
- Classic Schnitzel Sauce:
- 1/2 stick unsalted butter
- 2 tbs drained capers
- 2 tbs lemon juice
- 1 tbs mustard
- 1/4 cup chopped parsley
- Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs in a shallow baking dish. Place panko breadcrumbs and parsley in another shallow dish.
- Working with 1 chicken breast at a time, dredge in flour, shaking off excess. Dip into egg mixture, turning coat evenly and coat with panko, pressing gently. Transfer to a baking sheet.
- Add oil and butter in a large skillet over medium-high hear. Add chicken breast to skillet and cook until golden brown on both sides, about 8-10 minutes. Transfer to a paper towel-lined plate and set aside.
- Heat butter until foaming and starting to brown, about 3 minutes. Add the rest of the ingredients.
- Drizzle the sauce over chicken and serve with lemon wedges.