Two words for this one – yum yum. Very easy to make, and don’t you just love panko bread crumbs? I’m finding them in all the local supermarkets; no longer just in the Asian aisles, either.
Panko-coated chicken schnitzel (modified slightly from Food & Wine magazine)
1 cup flour
3 eggs, beaten
2 cups panko
4 skinless boneless chicken breast halves, pounded 1/4″ thick
salt/freshly ground pepper
1/4 cup canola oil
6 tablespoons margarine
2 teaspoons capers, drained
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.
Heat the canola oil, then add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 5 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
Meanwhile, in a small saucepan, melt the margarine 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. Makes 4 servings.