Zest things up with this lemony chicken schnitzel drizzled in a luscious caper-butter sauce. A fresh side salad glistens with a simple vinaigrette to make dinner a bit special on an otherwise uneventful weeknight.
Slice chicken horizontally to yield 2 thinner pieces. Place in a bowl with aioli and toss to coat. Place breadcrumbs on a plate and press chicken into crumbs to coat. Set aside while you continue with step 2.
Peel and crush garlic and chop parsley leaves. Juice lemon. Heat a frypan over medium heat, add butter and heat until bubbling. Add capers and garlic to pan and cook for 30 seconds or until fragrant. Add lemon juice and parsley and stir to combine. Season with pepper, transfer to a bowl and set aside. Wipe out pan.
Return frypan to medium heat with 30ml (1½ tablespoons) oil. Add chicken and cook for 3–4 minutes each side or until golden and cooked through. Remove from pan and season with salt. While the schnitzels are cooking, continue with step 4.
In a bowl big enough to fit the salad, add wholegrain mustard, red wine vinegar and remaining oil. Season with salt and pepper and mix to combine.
Slice cucumber into rounds. Rinse and tear lettuce. Halve cherry tomatoes. Place cucumber, lettuce, cherry tomatoes and parmesan in the bowl with the dressing. Season to taste with salt and pepper and toss to combine.
Divide schnitzels and salad between plates and top with caper sauce. Serve with lemon wedges.