Zesty Chicken Schnitzel
Chicken breast coated in mayonnaise and lemon-zest panko, pan-fried until golden, and finished with extra zest and baby capers. Served with salad and lemon wedges.
Directions
Finely grate half the rind of 1 lemon. Zest other half of the lemon. Combine the lemon rind and breadcrumbs in a large bowl. Cut the remaining lemon into wedges.
Spread mayonnaise over both sides of chicken, then dip in breadcrumb mixture, pressing to coat. Place on a baking tray.
Heat a greased large frying pan over medium-high heat. Cook chicken for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
Divide the chicken among serving plates and sprinkle with lemon zest and capers. Season. Serve with salad leaves and lemon wedges
Cook's Note
Magic with mayo: Whole-egg mayonnaise is a mess-free way to crumb chicken – it helps the crumbs stick without having to dip in egg. Try this, too: for perfect toasties, spread the outside of the bread with mayo instead of butter before toasting in a sandwich press or frying pan.