Go Back
Panko Coated Chicken Schnitzel

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!
Print Recipe Pin Recipe
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.