Recipe : Chicken Schnitzel with Poached Eggs

Here it is your step-by-step video tutorial from Head Chef Sam for his Chicken Schnitzel in a Caper & Spring Onion Brown Butter with Poached Eggs!

You will need:

  • Chicken breasts - 6oz x 2
  • Spring onion x 5 sliced
  • Capers x 8 sliced
  • Butter x 200g cubed
  • Eggs x 6 (2 for panne and 4 for poached)
  • Breadcrumbs x 100/150g
  • Flour x 100g
  • Salt and pepper
  • Oil


For the poached eggs: Fill a pan with water, 3/4 full and add 4 tablespoons of white wine vinegar and bring to a simmer on medium heat.

Butterfly the chicken (see video for how-to) and “panne” using the flour, x 2 beaten eggs and panko breadcrumbs.

In a frying pan allow two tablespoons of oil and 100g of butter to melt then at a high temperature and add the coated chicken, cooking each side for four minutes or until the breaded chicken becomes golden.

Place on a tray and roast for 8/10 minutes in the oven at 180c. When the chicken has 4 minutes left make a slow whirlpool in your vinegar water and drop the eggs in 1 at a time (the whirlpool will allow the eggs to form). Cook these for around 2/3 minutes, once done drain on some kitchen towel and finish with cracked black pepper.

For the brown butter, using the same pan from the chicken add the remaining butter over a high heat and allow to go a golden/nutty colour, once done add the onion and capers and take off the heat ready to serve.


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