Prep 10 mins
Cook 7 mins
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
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 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
- 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.
- 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.
- 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.
Schnitzel get frequent flyer miles in my house so of course I had to try this version. We loved it! It is almost identical to the way I make schnitzel but the sauce in this recipe finishes it off perfectly. I did make more sauce than directed as I believe that you can never get too much of a good thing. ;) Made for ZWT6 on behalf of the Looney Spoon Phoodies
I've been getting bored with chicken, so have been looking for new recipes. I have two young children, so finding something that everybody likes is always a challenge. I was lazy and didn't pound the chicken tenders, but even so - we LOVED this! The crust was so crispy and good, and it was tender and juicy inside. We loved the lemon caper sauce. My husband usually doesn't like anything that doesn't have a spicy bite to it, but he loved this. I used 2 lbs of chicken tenders and was afraid this wouldn't make enough sauce, so I used the whole stick of butter and was generous with the lemon juice and parsley. Served it with roasted new potatoes and Brussels sprouts. This will go into our menu rotation!
Like others have said, so easy and so good. I cute it in half using 2 breasts for DH and me but after pounding them out it was enough for four. That's OK as we'll have left overs tonight and looking forward to it. Made all in one pan, just removing the chicken to fix the gravy adding some crushed garlic to the mix and then returned all to the pan to warm. Served over whole grain egg noodles and thickened the gravy to pour over and steamed broccoli. Wonderful, fresh flavors the caper and lemon compliment each other so well, and loved the presentation. This going into my best of 2013 book