This recipe is liked by 0 person(s). |
Panko Coated Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Recipe: Panko-Coated Chicken Schnitzel FASTSTAFF-FAVORITE INGREDIENTS | |
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 | |
freshly ground pepper | |
1/4 cup | canola oil |
6 tablespoons | butter |
2 teaspoons | capers |
2 tablespoons | lemon juice |
1 tablespoon | chopped parsley |
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. 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-and-Andouille Étouffée
(Slideshow)
The Best Guacamole Recipes
(Articles)
Lemongrass Chicken
(Slideshow)
Recipe: Watermelon Sangria
(Recipes)
Sent from my iPad
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe