Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken a crunchy crust.
Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best New Restaurant, Outstanding Service, and Who's Who of Food & Beverage in America, among others including the Maîtres Cuisiniers de France Medal of Honor. Deboning Machine
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Though there are versions of breaded and fried cutlets all across the globe, the one we call schnitzel originated in Austria. There, the namesake Wiener schnitzel, or Vienna schnitzel, must legally be made with veal. In Germany, pork schnitzel is the most popular variety. It can also be made with beef or turkey, but chicken schnitzel stands out as another favorite.
"Pounding chicken breasts to a uniform thickness cuts down on cooking time," chef Thomas Keller says. You'll need the breasts to be about a quarter-inch thick; after they've been butterflied, place them between sheets of parchment or plastic, on a cutting board or work surface. Beat with a flat meat mallet from the outside inward, flipping the meat over as needed.
To give his panko-breaded chicken a bright pop of fresh flavor, Thomas Keller makes a quick brown butter sauce to spoon over the top. In a small saucepan, he cooks the butter until the water content has evaporated and the milk solids have turned nutty and golden. He then swirls in lemon juice, capers, and parsley before topping each piece of schnitzel and serving.
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
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 canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
Vacuum Meat Mixer Machine 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.