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Panko Chicken Schnitzel ~ Serves 4
Ready in under 30 minutes
Panko schnitzel combines European and Asian influences in a crispy endeavor that the whole world can enjoy.
Serve with mashed potatoes and veggies for dinner or serve up a schnitzel sandwich for lunch.
Ingredients
4 boneless, skinless chicken breast halves
1 cup flour
salt and pepper
3 eggs
2 cups panko breadcrumbs
1/4 cup vegetable oil
1/4 cup chopped fresh parsley
Directions
Cut each chicken breast in half horizontal to the work surface, forming two thinner breasts. Working between sheets of plastic wrap, pound each breast with a rolling pin or mallet until it is about 1/2-inch thick.
Set up the breading process by seasoning the flour heavily with salt and pepper and spreading it in a shallow dish. Lightly beat the eggs and spread them in a second dish. Finally, spread the panko in a third shallow dish.
Working with one piece of chicken at a time, dredge in flour, shaking off excess, dip in the egg, and then pat into the breadcrumbs, coating evenly. Repeat with each breast.
Heat oil in two large sauté pans over medium high heat. Working with 2-3 pieces of chicken at a time in each pan (be sure not to over crowd, pieces should not be touching each other), cook for 3-4 minutes per side until browned and chicken is cooked through.
Transfer to a warm oven and repeat with remaining chicken.
To serve, plate two pieces of chicken per person and top with chopped parsley.
Ready in under 30 minutes
Panko schnitzel combines European and Asian influences in a crispy endeavor that the whole world can enjoy.
Serve with mashed potatoes and veggies for dinner or serve up a schnitzel sandwich for lunch.
Ingredients
4 boneless, skinless chicken breast halves
1 cup flour
salt and pepper
3 eggs
2 cups panko breadcrumbs
1/4 cup vegetable oil
1/4 cup chopped fresh parsley
Directions
Cut each chicken breast in half horizontal to the work surface, forming two thinner breasts. Working between sheets of plastic wrap, pound each breast with a rolling pin or mallet until it is about 1/2-inch thick.
Set up the breading process by seasoning the flour heavily with salt and pepper and spreading it in a shallow dish. Lightly beat the eggs and spread them in a second dish. Finally, spread the panko in a third shallow dish.
Working with one piece of chicken at a time, dredge in flour, shaking off excess, dip in the egg, and then pat into the breadcrumbs, coating evenly. Repeat with each breast.
Heat oil in two large sauté pans over medium high heat. Working with 2-3 pieces of chicken at a time in each pan (be sure not to over crowd, pieces should not be touching each other), cook for 3-4 minutes per side until browned and chicken is cooked through.
Transfer to a warm oven and repeat with remaining chicken.
To serve, plate two pieces of chicken per person and top with chopped parsley.
