Best 3 Panko Coated Chicken Schnitzel Recipes

Indulge in the culinary delight of Panko-Coated Chicken Schnitzel, a tantalizing dish that seamlessly blends the crispy, golden exterior of panko breadcrumbs with the succulent tenderness of chicken. This delectable dish, a staple in German and Austrian cuisine, has gained immense popularity worldwide for its irresistible taste and versatility. Whether you prefer classic schnitzel or crave a twist with various flavorful coatings, this recipe article provides a comprehensive guide to crafting this delectable dish in the comfort of your own kitchen. Discover the art of preparing tender chicken cutlets, masterfully coated in seasoned panko breadcrumbs, and witness the transformation as they're perfectly pan-fried to achieve an enticing golden-brown crisp. Explore creative variations, including schnitzel topped with tangy lemon butter sauce, smothered in rich mushroom gravy, or enhanced with aromatic herbs and spices. Embark on a culinary journey with Panko-Coated Chicken Schnitzel, a symphony of flavors that will captivate your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON

Panko-Coated Chicken Schnitzel With Capers and Lemon image

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

Ingredients

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)

PANKO-COATED CHICKEN SCHNITZEL (CUTLET) image

Categories Chicken Fry Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

PANKO-COATED CHICKEN SCHNITZEL

PANKO-COATED CHICKEN SCHNITZEL image

Categories Chicken Fry Kid-Friendly Quick & Easy Dinner Winter

Yield 4 People

Number Of Ingredients 10

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 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.

Tips:

To ensure the chicken schnitzel is crispy and golden brown, make sure the oil is hot enough before adding the chicken. You can check the oil temperature by dropping a small piece of bread into the oil. If it sizzles and floats to the surface, the oil is ready.
If you don't have panko breadcrumbs, you can use regular breadcrumbs. Just make sure to pulse them in a food processor until they are fine and crumbly.
For a more flavorful schnitzel, marinate the chicken in buttermilk or yogurt for at least 30 minutes before cooking. This will help to tenderize the chicken and add flavor.
Serve the schnitzel with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Panko-coated chicken schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The crispy, golden brown coating and tender, juicy chicken are sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.