PANKO CHICKEN SCHNITZEL
Crispy and juicy panko chicken schnitzel coated in panko breadcrumbs is absolutely delicious! If you have not used panko before, now is the time!
Provided by Genevieve
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
- Season chicken with salt and pepper.
- Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
- Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
- Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
- Repeat for all chicken slices.
- Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
- Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
- Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.
Nutrition Facts : Calories 571 kcal, Carbohydrate 22.7 g, Protein 45.5 g, Fat 32.2 g, SaturatedFat 5.2 g, Cholesterol 179 mg, Fiber 1 g, Sugar 0.8 g, ServingSize 1 serving
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
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 SCHNITZEL WITH PAN-ROASTED GRAPES
No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
- Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
- Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
- Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.
CHICKEN SCHNITZEL
I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
Provided by PanNan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
- In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
- Wipe the skillet clean with paper towels.
- Heat butter until melted and add wine.
- Heat 30 seconds and stir in broth and lemon juice.
- Season with salt and pepper.
- Simmer 2 minutes.
- Pour broth mixture over cutlets and serve.
- Garnish with parsley and lemon slices.
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4.9/5 (34)Calories 322 per servingCategory Dinner
- Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
- Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
- Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
- Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
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- If your chicken breasts are very large, carefully slice them in half horizontally to create thinner cutlets.
- Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the chicken in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.
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