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
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.
PANKO SPICED CHICKEN SCHNITZEL
Make and share this Panko Spiced Chicken Schnitzel recipe from Food.com.
Provided by RawSpiceBar
Categories Chicken
Time 1h
Yield 2 persons, 2 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 1935.7, Fat 129.1, SaturatedFat 40.4, Cholesterol 556.2, Sodium 1385.8, Carbohydrate 102.8, Fiber 6.1, Sugar 7.2, Protein 88
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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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