Panko- Coated Chicken Schnitzel

By lromito

Ingredients

• 1 cup flour
• 3 eggs, beaten
• 2 cups panko
• 4 skinless, boneless checken breast halves, butterflied and pounded 1/4 inch thick
• salt and pepper
• 1/2 cup canola oil
• 6 T. butter
• 2 t. capers
• 2 T. lemon juice
• 1 T. chopped parsely

Details

Servings 4

Preparation

Step 1

Set flour, eggs, and panko in three separate sahllow bowls. Season the checken with salt and pepper.

Dredge the chiken in the flour, shanking off any excess, then dip in eggs andcoat with panko, pressing lightly to adhere.

In large skillet 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.

In a small saucepan, melt butter and cook over moderately high heat unti browned and nutty. About 4 minutes. Stir in the capers, lemon juice and parsley, spoon over the chicken and serve.