by merrill
View
my 134 recipes »
1 cup panko crumbs Ask a question about this ingredient
1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary) Ask a question about this ingredient
1/3 cup grated parmesan Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
3 tablespoons vegetable oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 boneless skinless chicken breasts, pounded to about 1/4 inch thick Ask a question about this ingredient
In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan and salt and pepper to taste. In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork. In a third bowl, stir together the flour and a large pinch each of salt and pepper. Line a baking sheet with a double layer of paper towels.
Ask a question about this stepHeat the oil in a large, heavy skillet (I like to use cast iron for this) over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with the other chicken breast.
Ask a question about this stepWhen the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned. Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so. Serve immediately, ideally with mashed potatoes and something green.
Ask a question about this stepMy kids just love these!
I love wiener schnitzel which is why I tried this recipe and its just the perfect replication of the crunch and the well-pounded out meat without the frying and significantly less calories. The herbs add a wonderful flavor without having to over salt and I like to sprinkle some lemon over the chicken after it has cooled as well. I usually serve it with a bit of pasta and butter and string beans, which is how I once had weiner schnitzel in college at a roommate's house and it stuck with me as a comfort meal. Also, as a side note, Merrill has definitely perfected this recipe because the chicken stays crisp and reheats well for a day or two. Thank you!
I made this with chives, mint, and basil, since that's what I have in the garden. My husband, 3-year-old daughter, and 10-month-old baby all loved it.
I have been making a similar dish just never added the herbs. Tonight, I wil!
I've been making this dish for years. It's my favorite standby when I want to make something I can't count on and that doesn't take too much effort.
I've been making this dish for years. It's my favorite standby when I want to make something I can't count on and that doesn't take too much effort.
I made this last night and it was so yummy! Thanks for sharing the recipe. It was a great hit in my house!
Simple. Yummy. Herb-free for my six-year-old and chipotle-spiced for me!
The chipotle sounds like a great adaptation! Will have to try it.
I made this last night. Instead of using the flour-egg-crumb sequence, I used mayonnaise slathered lightly over the chicken cutlets and then pressed the cumb mixture onto that . Works great.
Brette is the Editorial Assistant of Food52.
photo 1 of 11
Which came first? The ingredients:boneless skinless chicken breast, egg, butter, panko, parmesan, all-purpose flour, and assorted herbs.
photo 2 of 11
That's why they call it pounding! Look at Merrill go (and every good pounder needs a cheerleader).
photo 3 of 11
Amanda's fixin' to bread by adding the chopped herbs to the powdery pile of panko, flour, and parmesan.
photo 4 of 11
The old dry -- wet -- dry breading technique: one hand to coat the chicken in flour and breadcrumbs; the other to dunk it in the egg mixture. Alternate and you too will bread like a pro.
photo 5 of 11
Or, like Amanda and Merrill, that is.
photo 6 of 11
Face down in the herbed panko.
photo 7 of 11
Cute little cutlets ready for a skillet.
photo 8 of 11
In they go (that's butter they're bubblin' in).
photo 9 of 11
Even spatulas need a helping hand sometimes. We like to use two at once.
photo 10 of 11
Nothing like a golden brown crust.
photo 11 of 11
Are you cut out for cutlets? (Yes.)
Made this last night but used dark sourdough pretzels (ran out of Panko) Fantastic! Not too salty either!