Brined British Chicken Schnitzel with Caper & Lemon Butter

Here’s a refined yet comforting British take on a chicken schnitzel, featuring brined free-range chicken breasts coated in lemon and herb breadcrumbs, and finished with a caper & lemon West Country butter. Perfect for two. 

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Brined British Chicken Schnitzel with Caper & Lemon Butter (Serves 2)

Timing

• Preparation: 30 minutes (plus 1 hour brining)

• Cooking: 15 minutes

• Total time: ~1 hour 45 minutes

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Ingredients

 For the brine

• 500ml (2 cups) cold water

• 1 tbsp fine salt

• 1 tsp sugar

• 1 bay leaf

• 3 peppercorns

• 1 garlic clove, smashed

• 2 small British chicken breasts (about 150–170g each)

 For the breadcrumb coating

• 50g (about 1½ cups) fresh breadcrumbs (preferably from day-old bread)

• Zest of 1 lemon

• 1 tbsp finely chopped fresh parsley

• ½ tsp dried thyme

• Salt and black pepper, to taste

• 30g (¼ cup) plain flour

• 1 medium egg, beaten

 For the caper & lemon West Country butter

• 50g (3½ tbsp) West Country (or any quality British) butter, softened

• 1 tbsp capers, rinsed and finely chopped

• Zest of ½ lemon

• 1 tsp lemon juice

• 1 tsp chopped parsley

• Pinch of sea salt and black pepper

 For cooking

• 2–3 tbsp vegetable oil or light olive oil

• 1 tbsp butter (for frying)

• Lemon wedges, to serve

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 Equipment Needed

• Mixing bowl (for brine)

• Cling film or airtight container

• Meat mallet or rolling pin

• 3 shallow dishes (for flour, egg, and breadcrumbs)

• Frying pan (non-stick or cast iron)

• Tongs or fish slice

• Paper towels

• Small bowl (for compound butter)

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 Preparation

1. Brine the chicken

1. Dissolve the salt and sugar in cold water. Add bay leaf, peppercorns, and garlic.

2. Submerge chicken breasts in the brine, cover, and refrigerate for 1 hour.

3. Remove chicken, rinse briefly under cold water, and pat completely dry.

2. Flatten the chicken

1. Place each breast between two sheets of baking parchment.

2. Gently bash with a rolling pin until about 1cm thick and evenly flattened.

3. Prepare the coating

1. In a bowl, mix breadcrumbs, lemon zest, parsley, thyme, salt, and pepper.

2. Put flour, beaten egg, and breadcrumb mixture in three separate shallow dishes.

3. Dredge each chicken piece in flour, then egg, then breadcrumbs — pressing gently so they adhere.

4. Make the caper & lemon butter

1. In a small bowl, combine softened butter, chopped capers, lemon zest, juice, parsley, and seasoning.

2. Shape into a small log using cling film, then chill until needed.

5. Cook the schnitzels

1. Heat oil and 1 tbsp butter in a large frying pan over medium heat.

2. Fry chicken for 3–4 minutes per side until golden brown and cooked through (internal temp: 75°C / 167°F).

3. Drain briefly on paper towels.

6. Serve

• Serve immediately topped with a slice of the caper & lemon butter, allowing it to melt over the schnitzel.

• Add a wedge of lemon and perhaps a side of crushed new potatoes or buttered greens.

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 Chef’s Tip

For extra crispness, double-coat the schnitzels (dip again in egg and breadcrumbs before frying).

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 Nutritional Information (per serving, approximate)