Chicken Schnitzel

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And now back to our regularly scheduled program. Last night we made one of John's favorite dinners: chicken schnitzel. I saw the recipe on Love & Olive Oil a year or so ago & it quickly became a Baldwin favorite. Healthy eaters & those watching your waist line, beware, this dish is probably not for you. Everyone else, you're welcome.

Chicken Schnitzel

Adapted from Thomas Keller, via Love & Olive Oil

Serves 4


1 cup AP flour
3 eggs, beaten
2 cups Panko
2 skinless, boneless chicken breasts, butterflied & pounded 1/4" thick (makes 4 cutlets)
Salt & pepper
1/2 cup canola oil
6 tbsp butter
2 tsp capers
2 tbsp fresh lemon juice
1 tbsp chopped fresh parsley


Set the flour, eggs & Panko in 3 separate, shallow bowls. Season the chicken cutlets with salt & pepper. Dredge the chicken in flour, shaking off any excess, then dip in the eggs & coat thoroughly with the Panko, pressingly lightly to adhere.

In a large cast iron skillet, heat 1/4 cup of the canola oil. Add the chicken & cook over medium-high heat, turning once, until golden & crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet & sprinkle with salt. *You may have to do this process twice, depending on the size of your skillet.

Meanwhile, in a small saucepan, melt the butter & cook over medium heat until browned & nutty, about 4 minutes. Stir in the capers, lemon juice & parsley; spoon over chicken & serve.


I'm pretty sure I first heard about this recipe from Delaney, which is also where the broccoli side dish comes from. With an entree this rich & delectable (yes, I just said 'delectable') you kind of need healthier sides. Although, that being said, I have made this with baked macaroni & cheese, too. You know, Cracker Barrel style. You might die in your sleep, but, by god, you'll die happy.

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