Panko-Coated Chicken Schnitzel
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.
- 1 cup flour
- 2 Tbsp lemon juice
- 2 tsp capers
- 6 Tbsp butter
- 0.25 cup canola oil
- salt and freshly ground black pepper
- 4 skinless, boneless chicken breast halves, about 6 ounce each butterflied and pounded 1/4-inch-thick
- 2 cup panko bread crumbs
- 3 egg, beaten
- 1 Tbsp chopped parsley
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.
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.
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.
Recipe Credit: Thomas Keller
Image Credit: Quentin Bacon