Complete with a lemon caper butter, this golden schnitzel pairs perfectly with a crisp and subtly sweet apple and pear salad.
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Combine the breadcrumbs, lemon rind and garlic powder in a large bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 6-8 mins each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm.
Meanwhile, to make lemon caper butter, melt the butter in a small frying pan over medium heat. Add the capers and cook, stirring, for 2 mins. Stir in the lemon juice and season with pepper.
Place the apple, pear, fennel and spinach in a large bowl. Drizzle with vinaigrette and toss to combine. Divide the chicken and salad among serving plates. Drizzle with lemon caper butter and sprinkle with reserved fennel fronds.
COOK. STORE. SAVE.
Love the lemon caper butter? Make another batch later in the week with any leftover ingredients – it’s delicious drizzled over baked or chargrilled fish.