Chicken Schnitzel with Lemon-Caper Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy pan-fried chicken cutlets topped with a bright, tangy lemon-caper sauce, a Swiss-inspired classic. This Swiss-inspired chicken recipe, ready in about 35 minutes, pairs Chicken breasts, All-purpose flour, Egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Swiss cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pound 4 chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Set up breading station: place 1/2 cup all-purpose flour in one dish, 1 beaten egg in another, and 1/2 cup panko breadcrumbs in a third. Dredge each cutlet in flour, then egg, then panko, pressing gently to adhere.
  3. Step 3: Melt 3 tbsp butter in a skillet over medium-high heat. Add breaded chicken and cook for 3-4 minutes per side until golden and internal temperature reaches 165°F.
  4. Step 4: Transfer chicken to a plate, then add zest of 1 lemon and juice of 1/2 lemon to the skillet. Stir in 2 tbsp capers and 1 tbsp fresh dill, cooking for 1 minute until sauce thickens slightly.
  5. Step 5: Return chicken to skillet to coat in sauce, then serve immediately.

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