Panko-Coated Chicken Schnitzel





“Pounding chicken breasts to  a uniform thickness cuts down on cooking time”
Thomas Keller of the French Laundry

PANKO-COATED CHICKEN SCHNITZEL
15 minutes-Serves 4
Recipe from Food and Wine

Ingredients:
1 cup flour
3 beaten eggs
2 cups panko, in separate bowls
1/4 cup canola oil
6 Tablespoons butter
2 teaspoons capers
2 Tablespoons lemon juice


Directions:
Season four 1/4-inch-thick skinless, boneless chicken cutlets with salt and pepper. Dredge the chicken in the flour, dip in the eggs and coat with the panko. Fry the chicken in 1/4 cup canola oil, then drain. In a saucepan, cook 6 Tablespoons butter until browned. Stir in 2 teaspoons capers, 2 Tablespoons lemon juice and 1 Tablespoons chopped parsley; spoon over chicken and serve.
Served with sauteed asparagus.
Enjoy!

53 thoughts on “Panko-Coated Chicken Schnitzel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s