PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON
Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish
Provided by MarraMamba
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
CHICKEN WITH CRISPY PANKO COATING
I was looking for a Panko coated,oven baked chicken recipe and couldn't find one that I wanted to try. I did, however, find this and it was really good!
Provided by mydesigirl
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Line a baking pan with parchment paper.
- Combine the mayonnaise, honey mustard, thyme, and parsley.
- Spread over the chicken to coat thoroughly.
- Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
- Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
- Arrange chicken on the prepared baking pan.
- Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Nutrition Facts : Calories 500.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 79.8, Sodium 934.9, Carbohydrate 38.7, Fiber 1.9, Sugar 5, Protein 28.5
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
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- 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 canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
- 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.
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