Panko Spiced Chicken Schnitzel Recipes

Steps:

• Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
• Combine flour, salt and RawSpiceBar's Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
• Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
• Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.
• Repeat with remaining chicken. Serve hot out of the pan and enjoy!

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.

Steps:

• Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
• Combine flour, salt and RawSpiceBar's Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
• Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
• Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.

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.

Steps:

• Preheat oven to 400 deg.
• *in one bowl combine the egg beaters and the hot sauce.
• *in another bowl add the the rest of the ingredients except for the olive oil and chicken.
• *dip chicken in the panko mix, egg mix, back to the panko mix.
• Add one tspn olive oil in a sautee pan.
• Brown the chicken for two min on each side then set aside on baking sheet.
• When all the chicken breasts are cooked 2 min on each side. Throw in the oven for approximately 15 minute More or less depending on the size of your chicken breasts.