Herbed Chicken Cutlets with Parmesan Panko

By Addie

My meat-and-potatoes fiancé loves German food, and wiener schnitzel is perhaps his favorite dish in the world. So one night recently, I decided to attempt a chicken cutlet that could stand up to even the best schnitzel. Ina Garten first introduced me to the notion of adding grated parmesan and fresh herbs to the breadcrumbs when making cutlets, and some time ago I decided I preferred panko to plain breadcrumbs because of the extra crunch. I also find that by pounding the chicken breasts as thin as possible (I just cover them with plastic wrap and have at them with a rolling pin -- very cathartic) and keeping the heat fairly high, I end up with crisp, evenly browned cutlets and juicy, tender meat in under 5 minutes. To aid with the browning and crisping, I like to add a knob of butter to the vegetable oil before frying. Confident that I had this one in the bag, I whipped up my signature cutlets, along with some smashed potatoes and green beans. I put the plate in front of my fiancé, and his reaction was exactly what I had been hoping for. Not a crumb was left on the plate.

Ingredients

• 1 cup Panko crumbs
• 1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary)
• 1/3 cup grated Parmesan
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 2 boneless skinless chicken breasts, pounded to about 1/4 inch thick

Preparation

Step 1

In a wide shallow bowl or pie plate, stir together the panko, herbs, Parmesan and salt and pepper to taste. In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork. In a third bowl, stir together the flour and a large pinch each of salt and pepper. Line a baking sheet with a double layer of paper towels.

Heat the oil in a large, heavy skillet (I like to use cast iron for this) over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with the other chicken breast.

When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned. Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so. Serve immediately, ideally with mashed potatoes and something green.
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REVIEWS:

I made this last night. Instead of using the flour-egg-crumb sequence, I used mayonnaise slathered lightly over the chicken cutlets and then pressed the cumb mixture onto that . Works great.

Love this recipe! I like to use whole-milk buttermilk instead of eggs and also mix the zest of one lemon into the panko, saving the lemon to squeeze over the cutlets before eating. It's a fabulous recipe for adults and kids alike. Who needs chicken tenders when you have these?!? : )

I love wiener schnitzel which is why I tried this recipe and its just the perfect replication of the crunch and the well-pounded out meat without the frying and significantly less calories. The herbs add a wonderful flavor without having to over salt and I like to sprinkle some lemon over the chicken after it has cooled as well. I usually serve it with a bit of pasta and butter and string beans, which is how I once had weiner schnitzel in college at a roommate's house and it stuck with me as a comfort meal. Also, as a side note, Merrill has definitely perfected this recipe because the chicken stays crisp and reheats well for a day or two. Thank you!

I made this with chives, mint, and basil, since that's what I have in the garden. My husband, 3-year-old daughter, and 10-month-old baby all loved it.

I've been making this dish for years. It's my favorite standby when I want to make something I can't count on and that doesn't take too much effort.

I made this last night and it was so yummy! Thanks for sharing the recipe. It was a great hit in my house!