Chicken schnitzel with brown butter and capers

• chicken thighs4

  skinless and boneless

• flour↗100g g

  seasoned

• medium eggs2

  beaten

• white breadcrumb↗100g g
• peanut or olive oil2 tbsp tbsp
• unsalted butter↗25g g
• lemon wedges

  for serving

• unsalted butter↗150g g
• capers↗2 tbsp tbsp

  rinsed and dried

• fresh rosemary, coarsely chopped↗½ tbsp tbsp

Step-by-step instructions

1. 1

   Flatten the thighs and place them between two sheets of parchment paper. Pound the thighs with a mallet to flatten them, but not so much that the meat starts to fall apart.

2. 2

   Prepare three shallow bowls. In one pour the flour, in the next the beaten egg, and in the last the breadcrumbs. Season the thighs, then coat each first in flour, then in egg, and finally in breadcrumbs. Place the breaded thighs on a baking tray.

3. 3

   Heat the oil and butter in a large skillet. Fry the thighs over medium heat for 4 minutes on each side. The coating should become golden, and the chicken should be cooked through. Season, then transfer to a baking dish lined with a paper towel, and keep in a warm low-temperature oven.

4. 4

   Wipe the skillet clean and add butter. Cook until it begins to foam and develops a nutty aroma (about 3 minutes, until the butter turns brown), then add the capers and fresh rosemary, coarsely chopped, and cook for another minute. Serve the schnitzels, drizzled with the butter, and serve the lemon wedges separately.