Name: Panko-Coated Chicken Schnitzel
Total time: 15 min
Ingredients: 1/2 cup all-purpose flour; 3 eggs, beaten; 2 cups panko; 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick; Kosher salt and freshly ground pepper; Freshly ground black pepper; 1/2 cup canola oil; 6 tablespoons butter; 2 teaspoons capers; 2 tablespoons fresh lemon juice; 1 tablespoon chopped parsley

Panko-Coated Chicken Schnitzel

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Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust.

Thomas Keller

Updated on March 27, 2024

Frequently asked questions

What kind of meat is schnitzel made from?

Though there are versions of breaded and fried cutlets all across the globe, the one we call schnitzel originated in Austria. There, the namesake Wiener schnitzel, or Vienna schnitzel, must legally be made with veal. In Germany, pork schnitzel is the most popular variety. It can also be made with beef or turkey, but chicken schnitzel stands out as another favorite.

How do you pound meat for schnitzel?

"Pounding chicken breasts to a uniform thickness cuts down on cooking time," chef Thomas Keller says. You'll need the breasts to be about a quarter-inch thick; after they've been butterflied, place them between sheets of parchment or plastic, on a cutting board or work surface. Beat with a flat meat mallet from the outside inward, flipping the meat over as needed.

Note from the Food & Wine Test Kitchen

To give his panko-breaded chicken a bright pop of fresh flavor, Thomas Keller makes a quick brown butter sauce to spoon over the top. In a small saucepan, he cooks the butter until the water content has evaporated and the milk solids have turned nutty and golden. He then swirls in lemon juice, capers, and parsley before topping each piece of schnitzel and serving.

Ingredients

1/2 cup all-purpose flour
3 large eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Kosher salt
Freshly ground black pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

Directions

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 canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
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.

Originally appeared: July 2009