Panko-Coated Chicken Schnitzel
Crispy, golden panko-coated chicken cutlets finished with a browned butter, caper and lemon sauce.
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- 4 skinless, boneless chicken breast halves butterflied and pounded to 1/4-inch thickness (about 6 oz each)
- salt to taste
- freshly ground black pepper to taste
- 1/2 cup canola oil divided (about 1/4 cup per skillet)
- 6 tablespoons butter for sauce
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon parsley chopped
Instructions
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
- Season both sides of each butterflied, pounded chicken breast with salt and pepper.
- Dredge each chicken cutlet in flour, shaking off excess, then dip in the beaten eggs, and press into the panko to coat completely.
- Heat 1/4 cup canola oil in each of two large skillets over moderately high heat until shimmering.
- Add the coated chicken to the skillets and cook, turning once, until golden and crispy, about 3 minutes per side.
- Transfer cooked chicken to a paper towel-lined baking sheet and sprinkle with a little salt.
- Meanwhile, melt the 6 tablespoons butter in a small saucepan over moderately high heat and cook until it browns and smells nutty, about 4 minutes.
- Stir the capers, lemon juice and chopped parsley into the browned butter.
- Spoon the butter-caper-lemon sauce over the chicken cutlets and serve immediately.
Equipment
- 3 shallow bowls
- Meat Mallet or Rolling Pin
- 2 large skillets
- Small Saucepan
- Tongs
- Paper towels and baking sheet
Notes
- Use a meat mallet to pound chicken evenly to 1/4 inch thickness.
- Press panko firmly so it adheres to the chicken.
- Brown the butter carefully to avoid burning.
- Cook chicken in batches if your skillets are crowded.