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Stine Christiansen, Thomas Steinmann | Props: Le Creuset
Home Food & Drinks Recipes Cooking Chicken schnitzel in caper sauce

Chicken schnitzel in caper sauce

Huhn
Rezept
Italienische Küche

Tender chicken fillet in a fine salsa with spicy capers - thank you, Italy!

Redaktion

Cooking time: 25 minutes

Ingredients (4 servings)
4 Chicken breasts, skinless
150 g Flour
2-3 tablespoon(s) Butter
1 tablespoon(s) Dijon mustard
1 glass White wine
600 ml Chicken stock
1 glass Capers in vinegar
1 Organic lemon, cut into slices
3 twig(s) Parsley
Salt
Pepper
  • Cut the chicken breasts lengthwise into 1 centimeter-thick cutlets. Season with salt and pepper and coat in flour.
  • Foam the butter in a pan and fry the escalopes one after the other over a high heat until golden brown on both sides. Remove and keep warm. Stir the Dijon mustard into the remaining butter, add a spoonful of flour, cook well, deglaze with wine and stir in the chicken stock until smooth. Allow to reduce for 5 minutes.
  • Add the capers, season the sauce to taste, add the escalopes and heat through, garnish with lemon slices and parsley and serve.
  • Serve with tagliatelle or buttered rice.
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