Uploaded April 2026 | Updated September 2026, 2 weeks ago
Perfectly juicy crispy chicken steaks with a simple garlic-caper butter. I love how flattening out the chicken breast makes it look like a giant portion (but also gives the advantage of cooking it more evenly and quickly!).
Ingredients
4 chicken breasts (about 175g/6.2oz each)
60 g (1/2 cup) plain (all-purpose) flour
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 large eggs
115 g (2 + 1/4cups) panko breadcrumbs
240 ml (1 cup) oil for frying
120 g (1/2 cup) unsalted butter
3 cloves garlic peeled and minced
½ tsp salt
½ tsp black pepper
2 tbsp capers in brine drained
3 tbsp finely chopped fresh parsley (or 1 ½ tbsp dried parsley flakes)
Instructions
✅Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast – so it looks like an extra-large chicken steak.
✅Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to pound the chicken breast so it’s about ¼ inch (just over half a centimetre) thick. Repeat with the remaining chicken breasts.
✅Mix together the flour, salt, pepper, garlic powder and paprika in a large shallow bowl.
✅Break the eggs in a second large shallow bowl and whisk lightly with a fork.
✅Add the panko breadcrumbs to a third large shallow bowl.
✅Dredge a chicken breast through the flour mixture, coating fully on both sides. Coat fully with the egg mixture, then finally coat well with the panko mixture. Repeat with the remaining chicken breasts.
✅Place a baking tray in the oven on a low temperature – this is to keep the cooked schnitzels warm. We’ll be cooking in two batches.
✅Add the oil to a large frying pan and heat over a medium heat.
✅Add two of the chicken breasts and cook for 2-3 minutes on each side, until golden and cooked through (check it's no longer pink in the middle). Carefully remove from the pan and place on the tray in the oven.
✅Repeat with the remaining two chicken breasts. You shouldn’t need to add more oil to the pan, but you can add an extra splash if you think it needs it. Make sure the oil is hot before adding the chicken.
✅To make the garlic-caper butter: Place the butter in a saucepan and heat over a low-medium heat. Continue to heat until the butter melts, starts to foam a little and turns very lightly golden brown – this should take about 3-4 minutes.
✅Turn the heat down to low and add the garlic. Cook for a further minute, whilst stirring, to gently saute the garlic.
✅Turn the heat off, then stir in the salt, pepper, capers and parsley.
✅Divide the chicken between plates and drizzle over the garlic butter. I like to serve mine with lemon wedges, new potatoes and a simple butter lettuce salad.
Perfectly juicy crispy chicken steaks with a simple garlic-caper butter. I love how flattening out the chicken breast makes it look like a giant portion (but also gives the advantage of cooking it more evenly and quickly!).
Ingredients
4 chicken breasts (about 175g/6.2oz each)
60 g (1/2 cup) plain (all-purpose) flour
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 large eggs
115 g (2 + 1/4cups) panko breadcrumbs
240 ml (1 cup) oil for frying
120 g (1/2 cup) unsalted butter
3 cloves garlic peeled and minced
½ tsp salt
½ tsp black pepper
2 tbsp capers in brine drained
3 tbsp finely chopped fresh parsley (or 1 ½ tbsp dried parsley flakes)
Instructions
✅Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast – so it looks like an extra-large chicken steak.
✅Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to pound the chicken breast so it’s about ¼ inch (just over half a centimetre) thick. Repeat with the remaining chicken breasts.
✅Mix together the flour, salt, pepper, garlic powder and paprika in a large shallow bowl.
✅Break the eggs in a second large shallow bowl and whisk lightly with a fork.
✅Add the panko breadcrumbs to a third large shallow bowl.
✅Dredge a chicken breast through the flour mixture, coating fully on both sides. Coat fully with the egg mixture, then finally coat well with the panko mixture. Repeat with the remaining chicken breasts.
✅Place a baking tray in the oven on a low temperature – this is to keep the cooked schnitzels warm. We’ll be cooking in two batches.
✅Add the oil to a large frying pan and heat over a medium heat.
✅Add two of the chicken breasts and cook for 2-3 minutes on each side, until golden and cooked through (check it's no longer pink in the middle). Carefully remove from the pan and place on the tray in the oven.
✅Repeat with the remaining two chicken breasts. You shouldn’t need to add more oil to the pan, but you can add an extra splash if you think it needs it. Make sure the oil is hot before adding the chicken.
✅To make the garlic-caper butter: Place the butter in a saucepan and heat over a low-medium heat. Continue to heat until the butter melts, starts to foam a little and turns very lightly golden brown – this should take about 3-4 minutes.
✅Turn the heat down to low and add the garlic. Cook for a further minute, whilst stirring, to gently saute the garlic.
✅Turn the heat off, then stir in the salt, pepper, capers and parsley.
✅Divide the chicken between plates and drizzle over the garlic butter. I like to serve mine with lemon wedges, new potatoes and a simple butter lettuce salad.
