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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: 10m

Cook Time: 20m

   

Servings: 4  

 
 
  • 4.9000

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

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 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.

Step 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.

Step 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.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
10 reviews

This was much easier to make then I was thinking it would be and it was a great meal for us. My family loved it and asked that I make it again soon.

 

Review by Picky Palate

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 keeper files. I added extra capers and parsley because I love both. Thank you Marramamba for sharing. Made it for Best of 2016.

 

Review by ForeverMama

Such an excellent recipe. I will now make this on a regular basis. It is amazing in taste and texture!

 

Review by Rosie

Very very good. This was a special meal that I shared with my in laws. They kept thanking me for going out of my way to make them this chicken. I told them I enjoyed it as much as they did!

 

Review by FunTimeCooking

Delicious! I love anything with capers, so doubled the amount in this recipe. Turned out fabulous to me, even with the change. Thanks for sharing!

 

Review by breezermom

Made for the Best of 2015 Tag Game as a favorite of TeresaS & we really loved this recipe. I used chicken tenders & fresh parsley from our balcony-enclosed herb garden. On a whim, I cooked some cheese-stuffed tortellini & tossed them w/the chicken & sauce so as not to waste a drop of the yummy sauce. Served the mixture w/carrots for a "DH Happy Meal". Thx for sharing this recipe w/us.

 

Review by twissis

You get another Excellent vote from me! This was wonderful. My chicken breasts were humungous, so I pounded them so that they would cook more evenly. The sauce got rave reviews here and next time I'll probably double it. Thanks so much for sharing this great keeper, Marra. Made for Best of 2015 tag - and going into my Best of 2016 cookbook. :)

 

Review by lazyme

Excellent schnitzel! I used pork *and* chicken from a local butcher and fresh parsley from our garden. The one step that is missing and is very important for best results is this: imperative to pound the chicken breasts/(pork) thinly. If you don't, the meat won't cook through entirely and the breadcrumb crust will burn. The sauce was so very delicious with both meats and with the mashed potatoes. Kiddo loved it, too!

 

Review by Smells Like Salad

Excellent! I love chicken piccata and this recipe was like a kicked up version. I love the panko coating! Excellent combination of flavors and texture. This is a great meal to make when needing something quick and easy, but still really delicious. Thank you!

 

Review by LifeIsGood

This is a keeper...we loved it...the hubby said this is the most delicious "veal" he's ever had...the chicken was so tender and the crust extremely crispy even whit the yummy butter sauce...I was surprised that the sauce didn't show up an ugly brown in the photo...you really need to let it brown to get the nutty flavor...this is going in my best of 2015 cookbook...made for "For Your Consideration" tag game...

 

Review by TeresaS