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From @Recipe30

Panko-Crusted Schnitzel Piccata

30 min · Serves 2 · 820 kcal

30 mintotal
15 minhands on
23steps
2servings

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Ingredients

For the chicken

  • 2 skinless, boneless chicken breasts
  • 1/2 cup flour (about 65 g)
  • 2 large eggs
  • 2 tbsp milk (about 30 ml)
  • 110 g panko breadcrumbs (about 4 oz)
  • 1 tsp fresh thyme leaves
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 tbsp olive oil (about 60 ml)
  • 30 g butter (about 2 tbsp)

For the piccata sauce

  • 30 g butter (about 2 tbsp)
  • 1 garlic clove, finely sliced
  • 3/4 cup dry white wine (about 180 ml)
  • 3/4 cup chicken stock (about 180 ml)
  • 1 lemon, zested and juiced
  • 3 tbsp capers, drained
  • 1/4 tsp freshly ground black pepper
  • 45 g cold butter (about 3 tbsp)
  • 2 tbsp chopped fresh parsley

For serving

  • 1 lemon, cut into wedges
  • Extra chopped fresh parsley

Method

For the chicken

  1. Trim the tenders from the chicken breasts and save them for another use or fry them along with the cutlets.

  2. Place each chicken breast between parchment paper and pound with a meat mallet to an even thickness, about 1/2 inch.

    Pound gently from the center out to avoid tearing the meat.

  3. Crack the eggs into a shallow bowl, add the milk, and beat with a fork until smooth.

  4. Place the flour in a second shallow bowl.

  5. In a third shallow bowl or plate, combine the panko breadcrumbs, thyme leaves, salt, and pepper, then mix well.

  6. Lightly coat a chicken cutlet in the flour, shaking off any excess.

  7. Dip the cutlet into the egg mixture until fully coated, letting any excess drip off.

  8. Press the cutlet firmly into the panko mixture, turning to coat both sides thoroughly so the crumbs stick well. Repeat with the second cutlet.

  9. Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium heat until the butter foams.

  10. Add the coated chicken cutlets to the pan without overcrowding it.

  11. Fry for 2–3 minutes until the underside is deep golden and crisp.

  12. Turn the cutlets over and cook the other side for another 2–3 minutes until deep golden and cooked through.

  13. Transfer the schnitzels to a warm plate and keep warm while making the sauce.

For the piccata sauce

  1. In the same frying pan over medium heat, melt 2 tablespoons of butter.

  2. Add the sliced garlic and cook for 20 seconds until fragrant, taking care not to let it brown.

  3. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and reduce by half, about 2–3 minutes.

  4. Add the chicken stock and bring to a simmer.

  5. Add the capers, lemon juice, and lemon zest.

  6. Season with freshly ground black pepper and simmer for 2–3 minutes until slightly reduced.

  7. Remove the pan from the heat, add the cold butter, and swirl gently until the butter melts and emulsifies into a glossy, silky sauce.

    Keep the heat off while swirling in the cold butter so the sauce emulsifies instead of separating.

  8. Chop the remaining fresh parsley.

  9. Spoon the warm piccata sauce onto serving plates, place a golden schnitzel on top, and pour a little extra sauce over the center.

  10. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges.

For serving

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