Chicken schnitzel by Chef Nikita Bychkov from Zira Cafe: juiciness and crunch in every bite

Method of preparation:

1. Remove membranes, cartilage, and fat from the chicken breast, then pound it with a meat mallet. Sprinkle with spices to taste, and put it in the refrigerator for 15 minutes.
2. Put breadcrumbs and flour into separate containers, crack an egg, and whisk it with a fork.
3. Take the chicken breast out of the refrigerator, dredge it in flour, then dip it in the egg, and coat it with breadcrumbs.
4. Fry the prepared chicken schnitzel in vegetable oil over medium heat for 3–4 minutes on each side until a golden crust forms.

Sauce:

1. Place a small saucepan over low heat, add the capers with brine and the butter.
2. Once the butter has melted, add 30 g of water and increase the heat to maximum.
3. Stir the sauce constantly until a homogeneous mixture is obtained.

Salad:

1. Rinse the romaine lettuce leaves under cold water and cut them into large cubes.
2. Shred the cabbage into strips and add it to the romaine lettuce.
3. Season the salad with salt and sour cream.

Serving:

1. Place the finished schnitzel on one side of the plate and pour the sauce over the top.
2. Place the sour cream salad next to the schnitzel and garnish with lemon.