Love and Olive Oil - Eat to Live. Cook to Love.

Panko-Coated Chicken Schnitzel

Panko-Coated Chicken Schnitzel

You say Schnitzel. I say Picatta. But whatever you call it, this dish is delicious. Fabulously crunchy. Just enough tang to balance out the buttery goodness of the sauce. And so simple too (the best things usually are).

We didn’t pound the chicken quite as thin as the recipe calls for, ours was more like 1/2″ thick and not 1/4″. So it required a slightly longer cooking time, which we felt helped the panko to the beautiful golden brown crust that knocks this dish out of the park.

We served this with our favorite brussels sprouts, and Taylor insisted on making some basmati rice as well (he’s a hungry boy – I would have been fine without the rice, but whatever makes him happy). It takes a very special recipe to get added to our ‘favorites’ category, and this one definitely made the cut.

Panko-Coated Chicken Schnitzel

Panko-Coated Chicken Schnitzel

Makes 4 servings. Recipe by Thomas Keller, via Food & Wine.

Ingredients:

1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Directions:

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 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.

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.

Share this Post:

You may also like...

10 CommentsLeave a Comment →

  1. 1
    margie/mom
    Posted On October 9, 2009 at 6:52 pm

    Looks and sounds delicious. After we move and as soon as we unpack the kitchen this may be first on my list for dinner! Of course your dad will not eat the veggies.

    Reply

  2. 2
    Posted On October 10, 2009 at 6:47 am

    This looks so yummy! I love that the ingredients are things I normally have around, too. Panko is the best.

    Reply

  3. 3
    Tiffany
    Posted On October 10, 2009 at 11:42 pm

    Yummy!!! That sounds delicious! I need to get some Panko. Can I get it in my neck of the woods? Or will I need to take a trip to Green HIlls?

    Reply

  4. 4
    Posted On October 11, 2009 at 9:10 am

    I just found your blog and I’m so glad I did! Lovely pictures, presentation, and recipes! I especially love when people’s parents comment. So cute! :) Great blog!

    Reply

  5. 5
    Posted On October 11, 2009 at 10:02 am

    This is why I want the husband to start eating white meat. Delicious!

    Reply

  6. 6
    Posted On October 11, 2009 at 10:12 am

    I’ve never had a problem finding panko at kroger. :) Look either in the baking aisle, next to the cornmeal and regular breadcrumbs, or by the asian foods.

    Reply

  7. 7
    Posted On October 11, 2009 at 10:21 am

    The chicken schnitzel looks really good. I think using the panko bread crumbs was a great idea! This is a great mid-week meal. Thanks for sharing!

    Reply

  8. 8
    Posted On October 11, 2009 at 1:05 pm

    Looks delicious. Perfect for a busy weekday.
    MImi

    Reply

  9. 9
    Posted On October 12, 2009 at 11:08 am

    Sounds so tasty… makes me want to give up being a vegetarian after 10 years! SO GOOD. Do you think this would work with firm tofu?

    Reply

  10. 10
    Posted On December 9, 2009 at 10:35 pm

    We made this tonight, absolutely delicious!! Definitely a winner. Thanks for sharing!

    Reply

Leave a Comment