Take those chicken breasts, and despite what TK says, you can go ahead and leave them be. When I make this "schnitzel" I don't butterfly and pound my chicken thin because I like the juiciness created by pan frying the whole breasts and then finishing them off in the oven. Simply dredge your seasoned chicken breasts in flour, shake off the excess, dip in egg then panko, and place in a hot pan with canola or vegetable oil.
When the chicken is cooked through, remove from the oven and place on a paper towel-lined plate to drain excess oil. Then sprinkle with a little salt and prepare your simple sauce. All that involves is melting some butter and adding capers, lemon juice and parsley (if you have it). Mmmmm, butter and lemon. Drizzle a spoonful of that goodness over each piece of chicken and you're all done.
So let's recap - All we did was gather less than ten ingredients, dip, dredge, fry, cook, melt, spoon and plate. That was it! In the time the chicken was cooking in the oven we might have even had time to whip up some delicious roasted potatoes and a vegetable on the side.
Panko-Coated Chicken Schnitzel
(Adapted from Thomas Keller in Food & Wine)
1 cup of flour
3 beaten eggs
2 cups panko (japanese breadcrumbs)
4 boneless, skinless chicken breasts
1/4 cup vegetable oil
4-6 tablespoons of butter
2 teaspoons capers
2 tablespoons lemon juice
parsley for garnish
Preheat the oven to 350 degrees. Season chicken breasts with salt and pepper on both sides. Place flour, eggs and panko in three separate plates. Dredge each chicken breast in flour, shaking off the excess. Next, dip each breast in the eggs and coat thoroughly in panko. Heat vegetable oil in a large skillet over medium-high. Add the chicken and cook on each side until golden brown, about 3 minutes each. Transfer chicken to an ovenproof dish and place in a 350 degree oven until cooked through, about 15 to 20 minutes. When the chicken is cooked, transfer to a paper towel-lined plate and sprinkle with salt. In a small sauce pot, melt the butter and cook until slightly browned. Add capers and lemon juice and stir. Spoon over the chicken and garnish with parsley. Serve hot.