Panko Coated Chicken Schnitzel

The moment I first tried Panko Coated Chicken Schnitzel, I knew it would become a family favorite. It was a rainy afternoon, and I craved something warm and crispy to brighten the day. With just a few ingredients, I whisked up the most delightful schnitzel, and the sound of the sizzling in the pan was music to my ears. The best part? My kids couldn’t resist its golden, crunchy exterior! This dish has since become our go-to recipe for comforting weeknight dinners.

Recipe Ingredients for Panko Coated Chicken Schnitzel

When it comes to the ingredients for Panko Coated Chicken Schnitzel, simplicity is key. Each element plays a vital role in achieving that perfect balance of flavors and textures. The star ingredient, of course, is the chicken, which provides a juicy foundation that gets a delightful crunch from the panko. These ingredients work together harmoniously, making this dish a quick yet impressive option for any dinner.

• 1 cup Flour: The base for dredging the chicken, providing a first layer of flavor and helping the eggs adhere.
• 3 Eggs: Beaten, these add moisture and help the panko stick to the chicken.
• 2 cups Panko: This Japanese-style breadcrumb gives the schnitzel its signature light and crispy texture.
• 4 skinless, boneless chicken breast halves: Pounded thin for quick cooking and even crispness, these are the main event.
• Salt and freshly ground pepper: Essential seasonings to enhance the flavor of the chicken.
• 1/2 cup Canola oil: Used for frying, it has a high smoke point and doesn’t overpower the flavors of the dish.
• 6 tablespoons Butter: Adds richness and a nutty flavor when browned.
• 2 teaspoons Capers: These add a briny kick that complements the schnitzel beautifully.
• 2 tablespoons Lemon juice: Freshly squeezed, it brightens the dish and adds acidity.
• 1 tablespoon Chopped parsley: For garnish, it adds a pop of color and freshness.

Recipe Directions for Panko Coated Chicken Schnitzel

Making Panko Coated Chicken Schnitzel is a joy that comes with simple steps and a rewarding aroma. Let’s dive into how to prepare this delightful dish so you can impress your family tonight!

1. Set up your workspace by placing three shallow bowls next to each other. In the first bowl, add 1 cup of flour. In the second bowl, beat the 3 eggs until smooth. Finally, in the third bowl, place 2 cups of panko. This setup is your assembly line, making the dredging process quick and efficient.
2. Take the 4 chicken breast halves and season them generously with salt and pepper. This is crucial as it enhances the chicken’s flavor.
3. Now comes the fun part: dredging! Take one piece of chicken and dip it into the flour, making sure to coat it evenly. Shake off any excess flour.
4. Next, dip the floured chicken into the beaten eggs, ensuring it’s fully coated. This helps the panko to stick properly.
5. Then, press the chicken into the panko, coating it thoroughly. Press gently to adhere the breadcrumbs well. Set aside on a plate and repeat this process with the remaining chicken pieces.
6. In a large skillet, heat 1/4 cup of canola oil over moderate heat. Once hot, gently place the chicken pieces into the skillet, making sure not to overcrowd the pan.
7. Cook the chicken for about 3 minutes on each side, or until golden brown and crispy. The panko will achieve a beautiful golden color, indicating it’s time to flip.
8. Once cooked, transfer the schnitzels to a paper towel-lined baking sheet to drain any excess oil. Sprinkle with additional salt to taste.
9. Meanwhile, in a small saucepan over moderate heat, melt the butter. Allow it to cook until it turns golden and nutty, about 4 minutes.
10. Stir in the capers, lemon juice, and parsley into the browned butter, creating a sauce to drizzle over the chicken.
11. Serve the Panko Coated Chicken Schnitzel hot, drizzled with the buttery sauce. Enjoy every crunchy, flavorful bite!

Make It Your Own

Customizing Panko Coated Chicken Schnitzel is a fun way to add your personal touch to the dish. Here are some tips to make it uniquely yours!

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the uncooked breaded schnitzels for up to 2 months. Just cook them straight from frozen for a quick meal.
• Pairing: Serve with a side of mashed potatoes or coleslaw to complement the crunchy schnitzel.
• Variations: Experiment with different proteins like fish or pork, using the same breading technique.
• Seasoning: Add your favorite herbs or spices to the panko for added flavor, such as garlic powder or Italian seasoning.

Best Served With

• Fresh Salad: A simple mixed green salad with a tangy vinaigrette complements the richness of the schnitzel.
• Mashed Potatoes: Creamy mashed potatoes provide a comforting side that balances the crunch of the schnitzel.
• Coleslaw: A crunchy slaw adds freshness and a bit of tang, making it a perfect accompaniment.
• Rice Pilaf: A flavorful rice pilaf can soak up the delicious butter sauce drizzled over the chicken.
• Seasonal Vegetables: Roasted seasonal vegetables add color and nutrition to your plate.
• Lemon Wedges: Serve with lemon wedges on the side to add a bright, zesty kick when serving.

FAQ

Conclusion

The Panko Coated Chicken Schnitzel truly stands out with its crispy texture and delightful flavors, making it a perfect addition to any dinner table. I encourage you to try this recipe for your next family meal or gathering. It’s not only easy to prepare but is guaranteed to please everyone around the table, so go ahead and indulge in this crunchy comfort food tonight!

Panko Coated Chicken Schnitzel

The ultimate comfort food, Panko Coated Chicken Schnitzel features crispy, golden-brown chicken coated in crunchy panko breadcrumbs. This easy weeknight dinner is not only delicious but also satisfying. Perfect for the whole family, it's time to make it tonight!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Flour
• 3 Eggs beaten
• 2 cups Panko
• 4 pieces skinless, boneless chicken breast halves about 6 ounces each, butterflied and pounded 1/4-inch-thick
• 1/2 cup Canola oil
• 6 tablespoons Butter
• 2 teaspoons Capers
• 2 tablespoons Lemon juice
• 1 tablespoon Chopped parsley

Equipment

• Frying Pan
• Chef's Knife
• Skillet
• Wooden Spoon

Method

 

1. Set up your workspace by placing three shallow bowls next to each other. In the first bowl, add 1 cup of flour. In the second bowl, beat the 3 eggs until smooth. Finally, in the third bowl, place 2 cups of panko. This setup is your assembly line, making the dredging process quick and efficient.
2. Take the 4 chicken breast halves and season them generously with salt and pepper. This is crucial as it enhances the chicken’s flavor.
3. Now comes the fun part: dredging! Take one piece of chicken and dip it into the flour, making sure to coat it evenly. Shake off any excess flour.
4. Next, dip the floured chicken into the beaten eggs, ensuring it’s fully coated. This helps the panko to stick properly.
5. Then, press the chicken into the panko, coating it thoroughly. Press gently to adhere the breadcrumbs well. Set aside on a plate and repeat this process with the remaining chicken pieces.
6. In a large skillet, heat 1/4 cup of canola oil over moderate heat. Once hot, gently place the chicken pieces into the skillet, making sure not to overcrowd the pan.
7. Cook the chicken for about 3 minutes on each side, or until golden brown and crispy. The panko will achieve a beautiful golden color, indicating it's time to flip.
8. Once cooked, transfer the schnitzels to a paper towel-lined baking sheet to drain any excess oil. Sprinkle with additional salt to taste.
9. Meanwhile, in a small saucepan over moderate heat, melt the butter. Allow it to cook until it turns golden and nutty, about 4 minutes.
10. Stir in the capers, lemon juice, and parsley into the browned butter, creating a sauce to drizzle over the chicken.
11. Serve the Panko Coated Chicken Schnitzel hot, drizzled with the buttery sauce. Enjoy every crunchy, flavorful bite!

Notes

1. Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days.

2. Tip 2: You can freeze the uncooked breaded schnitzels for up to 2 months. Just cook them straight from frozen for a quick meal.

3. Tip 3: Serve with a side of mashed potatoes or coleslaw to complement the crunchy schnitzel.

4. Tip 4: Experiment with different proteins like fish or pork, using the same breading technique.

5. Tip 5: Add your favorite herbs or spices to the panko for added flavor, such as garlic powder or Italian seasoning.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.