英語でクッキング！コミュのChicken Schnitzels with Lemon Caper sauce

Chicken Schnitzels with Lemon Caper sauce

2 Chicken breasts
Plain flour
2 Eggs
Breadcrumbs
Butter
Oil
Beat the chicken breasts with a meat mallet. Beat the eggs. Coat the chicken with the flour, dip into the egg mix and coat with the breadcrumbs.
In a frypan, put a little oil and half as much butter and fry the chicken on a medium to high flame. Change the oil between batches to prevent burning.

LEMON CAPER SAUCE
15g butter
1 onion, sliced
2 teaspoons cornflour
1 cup chicken stock
2 teaspoons sugar
1 tablespoon lemon juice
1 tablespoon capers, drained
Melt butter in pan, add onion, cook, stirring, 2 minutes or until onion is soft. Blend cornflour with a little of the chicken stock. Stir into pan with re¬maining stock, sugar and lemon juice. Stir constantly over heat until Sauce boils and thickens; add capers.

Salad dressing
Olive oil
Vinegar
Seeded mustard
Chopped spring onion
Chopped garlic
Fresh ground black pepper
Chopped dried chilli