Preparation Time: 30 minutes
Cook Time: 20 minutes
Cut: Boneless chicken
Serves: 4
Ingredients
4 chicken breasts, skinless, boneless
salt and pepper
1 cup (250 ml) flour
1 cup (250 ml) panko crumbs
1 egg
1 cup (250 ml) milk
½ cup (125 ml) canola oil
¼ cup (60 ml) butter
2 Tbsp (30 ml) capers
¼ cup (60 ml) fresh lemon juice
lemon wedges
Preparation
Place chicken breasts in a single layer between two pieces of plastic wrap on a plastic cutting board. Use a meat mallet or a rolling pin to pound chicken breasts to thickness of about 1 cm thick. Season with salt and pepper.
Place flour in one shallow bowl. In a second shallow bowl, mix egg and milk. In a third shallow bowl, place panko crumbs. Dredge each breast through all three bowls, shaking off excess.
Heat canola oil in large skillet over medium heat. Fry for 4 minutes on each side. Transfer to a paper towel lined baking sheet and keep warm in a 250F oven.
In a small saucepan, heat butter with lemon juice and capers until bubbling. Spoon over schnitzel just before serving. Serve with fresh lemon wedges.
MAKE IT GLUTEN FREE
Use a gluten-free flour (almond, rice, or prepared gluten-free flour blend) and gluten-free panko crumbs.
