Created by: Marramamba
Created on March 16, 2015
Panko-Coated Chicken Schnitzel With Capers & Lemon
"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"
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Prep Time: 10mPT10M
Cook Time: 20mPT20M
Devine! The combination of the capers, parsley, lemon in the buttery sauce bring the chicken schnitzel over the top good! The breading fried in the olive oil make it crispy perfection. Excellent enough for company and one that I will place in my.... Read more
- 1 cup all-purpose flour
- 3 large eggs (beaten)
- 6.4 ounces panko breadcrumbs (2 cups)
- 24 ounces boneless skinless chicken breasts (4 breasts, about 6 ounces each)
- Salt & freshly ground black pepper
- Oil (canola oil, 1/2 cup)
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
What You Will Need
No special items needed.
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.
- Serving Size: 1 (317.1 g)
- Calories 799.1
- Total Fat - 34.9 g
- Saturated Fat - 15.2 g
- Cholesterol - 346.6 mg
- Sodium - 704.8 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 2.6 g
- Sugars - 6.2 g
- Protein - 65.3 g
- Calcium - 95 mg
- Iron - 4.9 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.4 mg