Marley Spoon charges ~$10/serving
→
Make it at home: ~$4/serving
- Cuisine German
- Course Main
- Original Marley Spoon
- Prep 15 min
- Cook 20 min
- Serves 2
Ingredients
- 2 organic chicken breasts, pounded thin
- ½ cup spelt breadcrumbs (or panko)
- ¼ cup organic all-purpose flour
- 1 egg, beaten
- 2 tbsp avocado oil
- 2 tbsp grass-fed butter
- 2 tbsp capers, drained
- 1 shallot, minced
- juice of 1 lemon
- 2 cups baby arugula
- 1 tsp Dijon mustard
- salt and black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Season chicken. Dredge in flour, then egg, then breadcrumbs.
- Heat oil in large skillet medium-high. Fry chicken 3–4 min per side until golden and 165°F. Rest on rack.
- In same pan, reduce heat. Melt butter, saute shallot 1 min. Add capers, lemon juice, Dijon. Swirl to combine.
- Serve schnitzel over arugula, pour sauce over top.
Cooked it?
Tap to add it to the count of cooks who made this.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.