Panko-Coated Chicken Schnitzel

Panko-Coated Chicken Schnitzel
Photo by Quentin Bacon

Ingredients

  • Salt and freshly ground pepper
  • 3 eggs
  • 6 tablespoon(s) butter
  • 2 cup(s) panko
  • 2 teaspoon(s) capers
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon(s) chopped parsley
  • + 3 more ingredients
    • 0.5 cup(s) canola oil
    • 2 tablespoon(s) lemon juice
    • 1 cup(s) flour

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 o...

View full recipe at Food & Wine

Comments

Variations on Panko-Coated Chicken Schnitzel

  • Panko-Coated Chicken Schnitzel
    • 4 skinless, boneless chicken breast halves, about 6 ounces each butterflied and pounded 1/4-inch-thick
    • 3 eggs, beaten
    • 3 eggs, beaten
    • +16 other ingredients


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