Panko-Coated Chicken Schnitzel With Capers and Lemon

MarraMamba's Note:

Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish

• Total Time: 17 mins
• Prep Time: 10 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 1 cup flour
• 3 eggs, beaten
• 2 cups panko
• 4 boneless skinless chicken breast halves (about 6 ounces each)
• salt & freshly ground black pepper
• 1/2 cup canola oil
• 6 tablespoons butter
• 2 teaspoons capers
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley

Directions:

1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
2. In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Reviews

[Nancy's Pantry]

Fantastic dish! Loved everything about it -- the panko coating and the lemon butter sauce as well. I used 3 chicken breasts which I sliced in half into cutlets so we ended up with 6 portions. I used Italian panko crumbs which really complimented the dish. This recipe will be on my go-to list as it is so easy to prepare; yet makes an elegant presentation. Made for Everyday is a Holiday tag, February, 2012.

[gailanng]

All the rage among those with discerning palates. Made for Best of 2010.

[EinyOpi]

Very easy to make and delicious. My husband, of German descent, liked it but would prefer regular bread crumbs next time. I loved the Panko.