Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups panko (bread crumbs); 4 skinless, boneless chicken breast halves (about 6 oz each), butterflied and pounded u00bc-inch-thick; Salt and freshly ground pepper; u00bc cup canola oil; 6 Tbs butter; 2 tsp capers; 2 Tbs lemon juice; 1 Tbs chopped parsley

By Leslie Blythe Chicken, German Frying

July 26, 2015

We had an Octoberfest dinner. My brother-in-law Russell was in charge and made the dinner. It was fantastic. He made saukraut and bratwurst, chicken schnitzel and breaded Emmentaler Cheese. It was quite the Smörgåsbord (yes, I know that's a Sweedish word!).

Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

2 cups panko (bread crumbs)

4 skinless, boneless chicken breast halves (about 6 oz each), butterflied and pounded ¼-inch-thick

Salt and freshly ground pepper

¼ cup canola oil

6 Tbs butter

2 tsp capers

2 Tbs lemon juice

1 Tbs chopped parsley

Directions

1Set 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.

2In each of 2 large skillets, heat 1/4 cup of 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.

3Meanwhile, 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.

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