Chicken Schnitzel-with Browned Butter, Lemon, White Wine and Capers.

by Sarah on May 3, 2010

Stopped by the store the other day to grab some food to make for dinner.  I really had no clue about what to make, or what I was in the mood for.  You ever have one of those days?  I was having some dinner burn-out.  I ended up with the most generic groceries ever, hoping to have some burst of creativity later.  Boneless chicken breasts, baguette, lettuce.  BO-RING.

But hey, what about schnitzel?  Yeah, crunchy, lemony schnitzel.  Easy, too.

2 big fat chicken breasts, boneless and skinless, flour, egg, panko, caper and lemon.

Cut the chicken breasts in half horizontally.  It’s pretty easy if you lay your whole hand on the piece of chicken so it doesn’t wiggle around.  A sharp knife doesn’t hurt, either.

Ta-da!   4 lovely chicken cutlets.

Pound the chicken cutlets so that they’re about 1/2″ thick.  Season each cutlet on both sides with salt and pepper.

Breading station!  The first dish is flour, the second is beaten egg and the third dish is panko bread crumbs.

First dip the cutlet in the flour and knock off the excess.

Then into the egg.

And finally into the panko!  Make sure they’re completely covered.

Put the cutlets on a rack until you’re ready to fry.

When they’re all breaded, heat about 1/4 cup vegetable oil in a large frying pan over medium-high heat.  Gently put in two cutlets.  You don’t want to crowd the pan or the chicken won’t brown right.

2 cutlets are the perfect amount.  And don’t worry about the high heat.  The cutlets are so thin that they’ll cook in no time.

Flip ‘em over and let them get browned on the other side.

And then they’re done.  Honest.  Don’t cook them to death.  Just get them browned on both sides.  The insides will be cooked and still juicy.  Put them back on the rack and get some sauce going.

Melt 1/4 cup butter in the pan that you cooked the chicken in.  Let the butter brown.

Take the pan off the heat and add 1/4 cup of white wine.  Let boil for a minute or two.  Add the juice of half of lemon and a spoonful of capers.

Drizzle a big spoonful of the sauce over each piece of chicken.  Serve with a nice salad and a hunk of baguette.  Or whatever you want.

So what started out as weeknight dinner burnout turned into an opportunity for crispy, juicy chicken bliss.  Give this one a shot.

P.S.  I had to go back to work today.  Wish me luck!

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Chicken Schnitzel with Browned Butter, Lemon, White Wine and Capers

2 large boneless, skinless chicken breasts

1 cup flour

2 eggs, beaten

1 cup panko bread crumbs

5 Tbsp butter (1/4 cup + 1 Tbsp)

juice of 1/2 lemon

1/4 cup dry white wine

3 Tbsp capers

1/4 cup vegetable oil, plus more if needed.

………………………………………

Cut the chicken breasts in half horizontally so that they are both the same size.  Pound the chicken halves into 1/2″ cutlets.  Season both sides with salt and pepper.

Set up your breading station.  In 3 different dishes, place the flour, the beaten eggs and the panko bread crumbs.  Working with one cutlet at a time, dip first in flour–knocking the excess off–then in the egg, then in the panko.  Set the breaded cutlets on a rack until you’re ready to fry.

Heat the oil in a large frying pan over medium-high heat.  When the oil is hot, gently lay 2 of the cutlets in the pan.  When they are golden brown, flip them over.  When the 2nd side is browned, take the chicken out of the pan and place back on the rack.

To make the sauce:  Melt the 1/4 cup butter over medium heat in the pan that you cooked the chicken in.  Let the butter brown, but keep an eye Take the pan off the heat and add the wine.  Bring to a boil and let cook for a minute or two.  Add the lemon juice and the capers.  Taste for seasoning.

Place the chicken cutlets on a plate and spoon some of the sauce over each piece of chicken.


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