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Chicken Schnitzel Recipe

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This recipe for Chicken Schnitzel is from Wahl Family Favorites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken cutlets
Salt
Black pepper
1 cup all-purpose flour
3 eggs, beaten
1 Tbsp Dijon mustard
2 cups panko (Japanese breadcrumbs)
¼ cup extra virgin olive oil
6 Tbsp butter
2 tsp capers
2 Tbsp fresh lemon juice
4 eggs, optional
8 anchovy fillets, rinsed, optional
Directions:
Directions:
Season the chicken cutlets well with salt and pepper. Place flour on a plate. In a bowl, mix together eggs and mustard. Place panko on a plate. Dip the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
Heat the oil in a large skillet over medium-high heat. Add the cutlets without crowding and cook, turning once, until golden and crispy on each side, about 3 minutes per side. Drain on paper towels, Add more oil if necessary to cook rest of cutlets the same way.
Meanwhile, in a separate pan, melt the butter over medium-high heat and cook until golden brown, about 4 minutes. Stir in the capers and lemon juice.
Spoon the sauce over the chicken.

*If using optional eggs, fry them, keeping the yolks runny. Place over chicken.
Number Of Servings:
Number Of Servings:
4

 

 

 

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