Chicken Panko Coated Schnitzel Food

BAKED CHICKEN PANKO

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, beat egg and milk together; add salt.
• Lightly dust chicken with the flour.
• Immerse chicken breasts into egg/milk mixture, coating thoroughly.
• Spread Panko onto large plate or into large bowl.
• Roll breasts in Panko, coating thoroughly.
• Spray 9x13 baking pan with cooking spray.
• Place chicken in the pan and then spray the chicken with cooking spray.
• Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
• Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.

PANKO CHICKEN SCHNITZEL

Steps:

• Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
• Season chicken with salt and pepper.
• Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
• Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
• Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
• Repeat for all chicken slices.
• Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
• Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
• Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.

PANKO SPICED CHICKEN SCHNITZEL

Steps:

• Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
• Combine flour, salt and RawSpiceBar's Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
• Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
• Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.
• Repeat with remaining chicken. Serve hot out of the pan and enjoy!

PANKO-CRUSTED PORK SCHNITZEL

Steps:

• Place the pork cutlets in individual Ziploc bags. Using a mallet or the back of a saucepan or pot, flatten the pork until it is about ½-inch thick. Remove from bags and season liberally with salt and pepper on both sides.
• Set up your breading station by whisking the milk and egg together on one shallow plate. On another plate beside it, add the panko breadcrumbs. One piece of pork at a time, coat the cutlet in the milk-egg mixture and then coat it in the breadcrumbs.
• Heat the canola oil in a large saucepan over medium-high heat and then carefully drop in the breaded cutlets. Cook for about 5 minutes on each side, or until the meat is cooked through and the coating golden brown.
• Serve with a couple wedges of lemon as desired.

PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON

Steps:

• Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
• In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
• Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

CHICKEN SCHNITZEL

Steps:

• Flatten chicken breasts very thin between celophane and set aside.
• Beat eggs and water.
• Dip chicken breasts into egg mixture
• Dip chicken in bread crumb mix.
• Melt butter in skillet.
• Fry chicken 5 minutes on each side or until brown and crispy.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
• In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
• In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.

CHICKEN SCHNITZEL

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.