“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
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!
Tomatoes on the Vine 
I can imagine the texture of the panko and the citrusy bite of the lemon juice. Just yum!
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after looking at your last 10 post i am remarkably hungry…
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Nice post. Wow i love Chicken Schnitzel very much. Thanks for your information on how to prepare it. I tasted it in a Kosher Restaurant in New York. It was really delicious and nourishing.
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