Lemon Chicken Schnitzel Recipes

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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

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.

LEMON-BASIL CHICKEN SCHNITZEL



Lemon-Basil Chicken Schnitzel image

I got this recipe many years ago from a dear friend of mine, and it's become one of my family's favourites.

Provided by Carrie Ann

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup dry breadcrumbs
1/4 freshly ground parmesan cheese
1 1/2 teaspoons dried basil or 2 tablespoons chopped fresh basil
salt and pepper
1 egg
2 tablespoons lemon juice
4 -6 boneless skinless chicken breasts, patted dry
1 tablespoon butter
2 tablespoons vegetable oil

Steps:

  • Combine crumbs, cheese and seasonings in a shallow dish.
  • In a large dish beat egg with lemon juice.
  • Dip chicken pieces in egg mixture. Roll in crumb mixture and pat to ensure even layer of crumbs.
  • Place on rack or wax paper.
  • Heat butter and oil together in frying pan over medium heat.
  • Add several peices of chicken at a time but do not crowd.
  • Cook until golden on both sides, about 5 minutes per side.
  • Remove to serving platter.
  • Brown any remaining chicken pieces.
  • Return all chicken to the pan.
  • Cover and cook for 2 minutes more or until chicken feels springy to the touch.

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