Directions
Panko-Coated Chicken Schnitzel With Capers and Lemon,Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish,I’ve been getting bored with chicken, so have been looking for new recipes. I have two young children, so finding something that everybody likes is always a challenge. I was lazy and didn’t pound the chicken tenders, but even so – we LOVED this! The crust was so crispy and good, and it was tender and juicy inside. We loved the lemon caper sauce. My husband usually doesn’t like anything that doesn’t have a spicy bite to it, but he loved this. used 2 lbs of chicken tenders and was afraid this wouldn’t make enough sauce, so used the whole stick of butter and was generous with the lemon juice and parsley. Served it with roasted new potatoes and Brussels sprouts. This will go into our menu rotation!,Like others have said, so easy and so good. I cute it in half using 2 breasts for DH and me but after pounding them out it was enough for four. That’s OK as we’ll have left overs tonight and looking forward to it. Made all in one pan, just removing the chicken to fix the gravy adding some crushed garlic to the mix and then returned all to the pan to warm. Served over whole grain egg noodles and thickened the gravy to pour over and steamed broccoli. Wonderful, fresh flavors the caper and lemon compliment each other so well, and loved the presentation. This going into my best of 2013 book
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