Best Chicken Panko Coated Schnitzel Recipes

Panko-Coated Chicken Schnitzel With Capers and Lemon image

Provided by MarraMamba

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
4 boneless skinless chicken breast halves (about 6 ounces each)
salt & freshly ground black pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

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.

PANKO-COATED CHICKEN SCHNITZEL (CUTLET) image

Yield 4 servings

Number Of Ingredients 11

1 Cup flour
3 beaten eggs
2 cups panko
4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness
salt
pepper
1/4 cup canola oil
6 tablespoon butter
2 teaspoon capers
2 tablespoon fresh lemon juice
1 tablespoon chopped parsley

Steps:

Season chicken cutlets with salt and pepper. Set up first three ingredients in separate bowls. Dredge the chicken in the flour, dip next in the eggs and coat with the panko. Fry the chicken in the oil and drain. In saucepan heat butter until browned. Stir in capers, lemon juice and chopped parsley. Spoon sauce over chicken cutlets ans serve with fresh salad

CHICKEN, PANKO-COATED SCHNITZEL image

Categories Chicken Fry

Yield 4 servings

Number Of Ingredients 10

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
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

1. 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. 2. 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. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. 3. 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.

PANKO-COATED CHICKEN SCHNITZEL image

Yield 4 People

Number Of Ingredients 10

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
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

1. 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. 2. 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. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. 3.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.