All the April Fools” fun is over. So the next weeks are devoted to posting a slew of Easter and Passover recipes here on the blog. Furthermore, you can check out more of my Easter recipes on my German Food with a Twist Facebook Page. Regardless, let’s talk about this Lemon Chicken Schnitzel with Mint and Capers, shall we? It’s a fresh and tasty idea for Easter Dinner.
Jump to Recipe
Chicken breasts are coated in lemon zest tinged breadcrumbs, then pan-fried in a lemony, white wine sauce and peppered with chopped fresh mint leaves and capers. This recipe is from a German cooking magazine. The original version served this Lemon Chicken Schnitzel with Mint and Capers recipe over creamy mashed potatoes. A darn good idea, especially for Easter dinner. Use your own favorite mashed potato recipe. However, you might want to add a bit of lemon zest and a splash lemon juice to the potatoes to further accentuate the lemon flavor.
I skipped the carbs altogether in my version. Instead, I upped the ingredients for the sauce the schnitzel is cooked in to have more to serve with the schnitzel. The result was fantastic. This dish received rave reviews last week at a dinner party.
Feel free to substitute veal or pork for the chicken. Additionally, you can also replace the lemon with oranges.
Did I mention the best part? This Lemon Chicken Schnitzel with Mint and Capers is a 30-minute meal. Hard to believe because this lovely lemony recipe looks and tastes fancy. We can all use sexy time-saving holiday recipes like this one.
Lemon Chicken Schnitzel with Mint and Capers
Ingredients
- 4 chicken breasts pounded thin.
- Salt and freshly ground pepper
- 2 lemons
- 1/2 cup bread crumbs
- 2 tablespoons all-purpose flour
- 1 extra large egg
- 1/4 cup chopped fresh mint leaves, plus a few for garnish, if desired
- 3 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoon capers
- 1 cup chicken broth
- 2 tablespoons cornstarch
Instructions
-
Season the chicken breasts with salt and pepper on both sides and set aside.
-
Zest the lemons, then slice them into thin rounds.
-
Whisk together the breadcrumbs and lemon zest and spread out onto a small flat plate.
-
Spread the flour out onto another small flat plate.
-
Beat the eggs and pour out onto a third small plate.
-
Heat the olive oil in a large skillet. Place a plate by the stove.
-
Dredge the chicken breast in the flour, then the egg and then in the lemon breadcrumbs.
-
Place the coated chicken breasts in the skillet and cook on both sides. Transfer to the plate.
-
Deglaze the pan with the white wine.
-
Add the capers, 1 teaspoon of the bine from the capers and chicken broth to the pan. Add the lemon slices. Bring to a boil. Turn the heat down and let simmer for 5 minutes.
-
Season with salt and pepper to taste.
-
Sprinkle the cornstarch over the sauce and stir to thicken.
-
Add the chicken schnitzel back into the pan and cook for another 3 minutes.
-
Stir in the chopped mint.
-
Transfer to a platter, garnish with fresh mint leaves and serve
Like this Lemon Chicken Schnitzel with Mint and Capers recipe? Try some of these other Easter dinner suggestions:
