Panko Coated Chicken Schnitzel with Capers and Lemon
Crispy, golden, and irresistibly flavorful, this Panko Coated Chicken Schnitzel with Capers and Lemon is a modern twist on a comfort-food classic. Succulent chicken breasts are pounded to perfection, coated in a Parmesan-infused panko crumb blend, and pan-fried until perfectly crunchy. The addition of capers provides a tangy pop of flavor, while a squeeze of fresh lemon juice brightens every bite. Simple ingredients like garlic powder and freshly ground black pepper elevate the dish, making it both accessible and elegant. Ready in just 30 minutes, this schnitzel is perfect for weeknight dinners or casual entertaining. Serve with your favorite sides and garnish with parsley for a stunning, restaurant-worthy presentation.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.25 cups Parmesan cheese, finely grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Garlic powder
- 0.5 cups Vegetable oil (for frying)
- 1 tablespoon Capers
- 4 pieces Lemon wedges
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to an even thickness of about 1/4 inch.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and milk. In the third dish, combine panko breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder.
Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the panko mixture, patting firmly to adhere the breadcrumbs.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a breadcrumb into the oil; it should sizzle immediately.
Carefully place the breaded chicken into the skillet. Fry for about 3-4 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F/75°C). Adjust the heat as needed to prevent burning.
Transfer the cooked schnitzels to a paper towel-lined plate to blot excess oil.
Plate the chicken schnitzels and garnish with capers. Serve immediately with lemon wedges on the side for squeezing over the top. Sprinkle with fresh parsley if desired.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 833 mg | 64% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
