Panko-Coated Chicken Schnitzel

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

15 minutes-Serves 4
Recipe from Food and Wine

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

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.

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