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Panko-Coated Chicken Schnitzel With Capers & Lemon

Here's how you make Panko-Coated Chicken Schnitzel With Capers & Lemon
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  • Servings: 4
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.

We hope you enjoy this recipe!

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