Rinse the chicken breast and pat dry with a towel. Remove membranes, cartilage, and excess fat. Slice the fillet lengthwise into layers 1–1.5 cm thick, cover with plastic wrap, and lightly pound to a thickness of approximately 0.7–1 cm. Sprinkle with spices, then place in the refrigerator for 15 minutes.
Prepare three containers: put flour in one, breadcrumbs in another, and crack an egg into the third, then lightly whisk with a fork.
Take the chicken out of the refrigerator. Coat each piece in flour (shake off the excess), dip in the egg (let the excess drip off), then generously coat with breadcrumbs.
Heat a frying pan and pour in vegetable oil to a depth of 3–5 mm. Place the schnitzel in the pan and fry over medium heat for 3–4 minutes on each side until a golden crust forms. If the pieces are large, finish cooking under a lid over low heat for another 2–3 minutes. Place the cooked schnitzels on a wire rack or paper towels for 2–3 minutes.
While the meat is frying, prepare the sauce: place a saucepan over low heat, add the capers with brine and the butter. Heat until the butter melts. Pour in 30 g of water, increase the heat to medium, and, whisking constantly, bring to a smooth, homogeneous consistency. If necessary, add 10–20 g of warm water and lightly add more salt.
For the salad, rinse the romaine lettuce leaves, dry them, and chop coarsely. Shred the cabbage into thin strips, mix with the romaine lettuce, add 2–3 tablespoons of sour cream and a pinch of salt, and gently mix.
Place the schnitzel on a plate and pour warm sauce over it. Put the salad next to it.
Garnish the dish with a lemon wedge and a sprig of fresh herbs.
