MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Panko Coated Chicken Schnitzel
 Categories: Tested, Easy, Panko
      Yield: 2 Servings
 
    1/2 c  AP Flour
      1 lg Egg, beaten with
      1 ts Water
    3/4 c  Panko bread crumbs
      2 ea Boneless chicken breast
        ds Salt to taste
        ds Pepper to taste
    1/4 c  Canola oil

MMMMM------------------------LEMON SAUCE-----------------------------
      3 tb Butter
      1 ts Cappers
      1 tb Lemon juice
    1/2 tb Dried parsley
 
  Have ingredients for lemon sauce measured before you start cooking
  chicken.
  
  Flatten chicken breasts between waxed paper using a meat mallet so
  meat is a uniform thickness.
  
  Set the flour, eggs and panko in three separate shallow bowls.
  
  Season the chicken liberally with salt and pepper.  Dredge the
  chicken in the flour, shaking off any excess, then dip in the egg
  mixture and coat thoroughly with the panko crumbs, pressing lightly
  to adhere.
  
  Heat oil in large skillet over moderately high heat, add chicken and
  fry turning once until golden and crispy - about 4 minutes per side.
  
  Transfer chicken to a paper towel lined plate (Needed more salt and
  pepper) Experiment with added s/p into Panko crumbs.
  
  Shortly before the chicken is finished, melt the butter in small pan
  and cook over moderately high heat until browned and nutter - watch
  carefully - about 3 minutes.  Stir in the capers, lemon juice,
  parsley.  Place in small bowl and place on table to be spooned over
  chicken individually or go ahead and pour over chicken on the serving
  plate.
  
  Signature dish of Thomas Keller at the French Laundry restaurant in
  Calif. Recipe from Recipezaar.
  
  Tested 1/10 - very nice - easy, quick, will do again.
 
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