Crispy Panko Chicken Schnitzel with Lemon-Caper Sauce
Inspired by the exquisite flavors of Chef Thomas Keller's famous dish from The French Laundry, this Crispy Panko Chicken Schnitzel elevates traditional schnitzel to a new level of culinary delight. The dish features juicy chicken breasts coated in a crunchy layer of panko breadcrumbs, resulting in an irresistibly crispy crust. Paired with a vibrant lemon-caper sauce that perfectly balances the richness of the chicken, this dish is sure to impress at any dinner table. Perfect for a family meal or a special occasion, this schnitzel is a nod to authentic German and Austrian flavors, truly showcasing the versatility of chicken.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
1 cup (all-purpose, for dredging)
eggs
3 (beaten)
panko breadcrumbs
2 cups (for coating)
boneless skinless chicken breast halves
4 (about 6 ounces each)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground, for seasoning)
canola oil
1/2 cup (for frying)
butter
6 tablespoons (unsalted, for sauce)
capers
2 teaspoons (drained)
lemon juice
2 tablespoons (freshly squeezed)
parsley
1 tablespoon (chopped, for garnish)
Instructions
1
Begin by preparing your workstation: set out three shallow bowls for the coating process. Place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third. Season the chicken breasts generously with salt and pepper on both sides.
2
To coat the chicken, dredge each piece first in the flour, ensuring to shake off any excess. Next, dip the chicken into the beaten eggs, making sure it is completely covered. Finally, press the chicken into the panko breadcrumbs, ensuring an even and thorough coating.
3
In two large skillets, heat a quarter cup of canola oil over moderate high heat until shimmering. Once hot, add the breaded chicken, making sure not to overcrowd the pans. Cook for about 3 minutes on each side, or until the chicken is golden brown and crispy. Transfer the cooked schnitzel to a paper towel-lined baking sheet to drain excess oil and sprinkle each piece lightly with salt to season.
4
While the schnitzel is cooking, prepare the lemon-caper sauce. In a small saucepan, melt the butter over moderate high heat. Continue to cook, swirling occasionally, until the butter is browned and releases a nutty aroma, about 4 minutes. Add the capers and lemon juice to the browned butter, stirring to combine. Remove from heat and stir in the chopped parsley.
5
To serve, place the crispy schnitzel on plates and spoon the lemon-caper sauce generously over the top. Enjoy this delightful dish warm, garnished with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Panko Chicken Schnitzel with Lemon-Caper Sauce?
It is a dish featuring juicy chicken breasts coated in a crunchy layer of panko breadcrumbs, fried until golden, and topped with a vibrant brown butter sauce containing capers and lemon juice.
Who inspired this specific chicken schnitzel recipe?
This recipe is inspired by Chef Thomas Keller's famous dish from The French Laundry.
What type of breadcrumbs are used for the coating?
Panko breadcrumbs are used to achieve an irresistibly crispy and light crust.
Which cut of chicken is best for this recipe?
The recipe calls for 4 boneless skinless chicken breast halves, approximately 6 ounces each.
How do I prepare the coating workstation?
Set out three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
What is the correct order for breading the chicken?
Dredge each piece in flour first, then dip in the beaten eggs, and finally press into the panko breadcrumbs.
How much oil is needed for frying?
The recipe uses 1/2 cup of canola oil, divided between two large skillets.
How long should I cook the chicken schnitzel?
Cook the chicken for about 3 minutes on each side until golden brown and crispy.
What should I do after the chicken is finished frying?
Transfer the cooked schnitzel to a paper towel-lined baking sheet to drain excess oil and sprinkle lightly with salt.
How do I make the lemon-caper sauce?
Melt butter until browned and nutty, then add capers and lemon juice before finishing with chopped parsley.
What does 'browned butter' mean?
It is butter cooked over moderate high heat until it releases a nutty aroma and turns a light brown color, usually taking about 4 minutes.
How many eggs are required for the breading process?
You will need 3 beaten eggs for the coating.
Can I use bottled lemon juice for the sauce?
The recipe recommends 2 tablespoons of freshly squeezed lemon juice for the best flavor.
What is the role of capers in this dish?
Capers add a salty, briny pop of flavor that balances the richness of the fried chicken and butter sauce.
How do I ensure the chicken is seasoned properly?
Season the chicken breasts generously with salt and pepper on both sides before starting the breading process.
What kind of oil should I use for frying?
Canola oil is recommended because it has a high smoke point and a neutral flavor.
Is this dish suitable for special occasions?
Yes, its elegant presentation and refined flavors make it perfect for both family meals and special occasions.
What is the total number of ingredients in this recipe?
There are 11 ingredients required for this recipe.
Which cuisines influenced this recipe?
The dish is a nod to authentic German and Austrian flavors, elevated with French culinary techniques.
What should the oil look like before adding the chicken?
The oil should be shimmering and hot to ensure the breading crisps immediately without absorbing too much oil.
How much butter is used for the sauce?
The sauce requires 6 tablespoons of unsalted butter.
When should I add the parsley?
Stir in the chopped parsley after removing the lemon-caper sauce from the heat.
How do I prevent the chicken from becoming soggy?
Do not overcrowd the pans during frying, and drain the finished chicken on paper towels.
What type of flour is used for dredging?
The recipe specifies using 1 cup of all-purpose flour.
How should I serve the schnitzel?
Place the crispy schnitzel on plates and spoon the lemon-caper sauce generously over the top while warm.
Can I use salted butter for the sauce?
The recipe calls for unsalted butter, which allows you to better control the final saltiness of the sauce.
Is it necessary to shake off excess flour?
Yes, shaking off excess flour ensures the egg and panko adhere properly and create a thin, even crust.
What temperature should the stove be set to for frying?
The stove should be set to moderate high heat.
Should the capers be drained before use?
Yes, the recipe specifies using 2 teaspoons of drained capers.
Can I garnish the dish with anything else?
You can garnish the dish with additional fresh parsley if desired.