This recipe for schnitzel, a family favorite, has extra flavour from the lemon zest and the brininess of the capers.
Schnitzel with homemade breadcrumbs, capers and lemon zest
- 4 boneless chicken breasts, halved
- 5 tablespoons capers, rinsed, patted dry and chopped
- 2 tablespoons chopped fresh thyme
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lemon, zested and cut into wedges
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 cups toasted breadcrumbs (recipe below)
Make the toasted breadcrumbs: Place 1/2 lb white cubed country bread into a food processor and pulse into coarse crumbs. Do additional batches if necessary.
Heat 2-3 tablespoons olive oil or margarine and 1/4 teaspoon kosher salt in a large skillet over medium heat. Add half the breadcrumbs and cook, stirring often, they should sizzle and make steady popping noise, until they start to color and crisp, about 5 minutes. Reduce heat and continue cooking for another 5 minutes. Repeat with remaining breadcrumbs and add a bit more oil or margarine if necessary.
Heat oven to 450F
Line a large baking sheet with foil.
With a meat pounder, lightly pound the chicken between two sheets of plastic wrap or parchment paper, to even out the thickness.
In a large bowl, mix 2 1/2 tablespoons of the capers, 1 tablespoon of thyme, the oil, mustard, lemon zest, salt and pepper. Squeeze some of the lemon wedges, and add to the mixture, along with 2 tablespoons water. Add the chicken and toss well.
Put the breadcrumbs in a large shallow dish and toss with the remaining capers and thyme. Working one piece at a time, press the chicken into the breadcrumbs, spooning mixture on top and turning a few times, until properly coated. Transfer to prepared baking sheet.
Bake chicken about 15-20 minutes, until golden (or instant read thermometer registers 165F). Serve with lemon wedges for squeezing over chicken.