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Panko-Coated Chicken Schnitzel Recipe

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This recipe for Panko-Coated Chicken Schnitzel, by , is from The Masi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann Masi

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup all purpose flour
3 eggs, beaten
2 cups Panko
4 skinless, boneless chicken breasts, butterflied and pounded thin
Kosher salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoons chopped parsley

Directions:
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 excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

Heat canola oil in a large skillet. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer chicken to a paper towel lined dish and sprinkle with salt.

Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until lightly browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley.

Plate the chicken and spoon sauce over and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can do the same with boneless pork that is pounded thin.

 

 

 

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