Schnitzel with Lemon Caper Preseco Sauce

 Video - https://www.instagram.com/reel/Co6w-mNjGri/?igshid=MDJmNzVkMjY%3D

What you need:

SCHNITZEL

• 1 chicken breast
• 200g flour
• 2 eggs
• 30ish ml milk
• 200g panko crumbs
•  Veg oil to coat the bottom of a non-stick pan

MASH POTATOES

• 2 potatoes, any type
• 1 tsp garlic, minced
• Salt to taste

LEMON, CAPER, PROSECO SAUCE

• 80g butter

• 2 tsp garlic, minced

• 2 tsp capers, with brine

• ½ lemon zest and juice

• 1 cup parsley, finely chopped

• 50ml prosecco, optional

• Salt to taste

What to do:

1. Cut the chicken breast lengthways so your left with two pancake shaped chicken breasts. Place cling film on a chopping board and another layer on top. Bash it with a rolling pin so it becomes a uniform thickness.

2. To crumb, completely dust in flour, followed by the egg wash of the eggs and milk, and finally the panko crumbs. Make sure to press really heard down the panko sticks to the schnitz. Set aside.

3. Quarter the potatoes and cook in boiling water.

4. For the sauce, melt the butter before adding the capers, garlic, lemon zest and juice and parsley, salt to taste, and add the prosecco. Keep sauce warm but don’t keep cooking.

5. Meanwhile warm oil in non-stick pan and cook the schnitzels one at a time, let rest on wire rack or paper towel.

6. Meanwhile drain potatoes after 14 minutes and place back in pot, add the butter, garlic and milk. Mash and mix in parsley at the end.