Best 2 Panko Coated Chicken Schnitzel With Capers And Lemon Recipes

**Panko-Coated Chicken Schnitzel with Capers and Lemon: A Culinary Symphony of Flavors and Textures**

Savor the delightful crunch of golden-brown panko breadcrumbs enveloping tender, juicy chicken in this exquisite Panko-Coated Chicken Schnitzel recipe. The succulent chicken is coated in a flavorful mixture of herbs and spices, then meticulously coated in panko breadcrumbs, ensuring a crispy exterior that shatters with every bite. Accompanied by a vibrant caper and lemon sauce, this dish tantalizes the taste buds with a harmonious blend of tangy, briny, and zesty flavors. Indulge in the perfect balance of textures and flavors as you relish each succulent bite of this culinary masterpiece.

**Additional Recipes:**

* **Creamy Mushroom Chicken:** Experience the comforting richness of tender chicken smothered in a creamy mushroom sauce, a classic dish that exudes warmth and satisfaction.
* **Baked Parmesan Chicken:** Discover the crispy indulgence of parmesan-crusted chicken, a delightful combination of savory cheese and tender chicken, perfect for a quick and tasty meal.
* **Chicken Teriyaki Stir-Fry:** Embark on a culinary journey to the Orient with this flavorful chicken teriyaki stir-fry, featuring tender chicken, crisp vegetables, and a tantalizing teriyaki sauce.
* **Chicken Fajitas:** Experience the vibrant flavors of Mexico with this sizzling chicken fajita recipe, a colorful medley of grilled chicken, bell peppers, and onions, served with warm tortillas and your favorite toppings.

Let's cook with our recipes!

PANKO SPICED CHICKEN SCHNITZEL

Panko Spiced Chicken Schnitzel image

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

Ingredients

4 boneless chicken breasts
6 tablespoons butter
2 cups panko-style breadcrumbs
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 tablespoon parsley, chopped
1 tablespoon lemon zest
3 eggs, beaten
1 teaspoon kosher salt and black pepper, to taste

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

CHICKEN SCHNITZEL WITH CAPERS AND PARSLEY

Chicken Schnitzel with Capers and Parsley image

Categories Chicken Egg Fry Quick & Easy Fall Parsley Capers Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

4 (1/4-inch-thick) chicken cutlets (1 1/4 to 1 1/2 lb total)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry bread crumbs
4 to 6 tablespoons vegetable oil
2 1/2 tablespoons unsalted butter
2 tablespoons bottled capers, rinsed, drained, and patted dry
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: lemon wedges

Steps:

Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes.
Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.

Tips:

Use a meat mallet to gently pound the chicken breasts until they are evenly thin. This will help them cook evenly and ensure that they are tender and juicy.
Season the chicken breasts with salt and pepper before coating them in the panko bread crumbs. This will help to enhance the flavor of the chicken.
Make sure that the panko bread crumbs are evenly coated on the chicken breasts. This will help them to stay crispy during cooking.
Shallow-fry the chicken breasts in a large skillet over medium heat. This will help to ensure that they are cooked through without burning.
Serve the chicken schnitzel with a wedge of lemon and a sprinkle of capers. This will help to brighten up the flavor of the dish.

Conclusion:

Panko-coated chicken schnitzel is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The chicken is juicy and tender, and the panko bread crumbs give it a crispy coating. The capers and lemon add a bright and tangy flavor to the dish. This recipe is sure to be a hit with your family and friends.