Panko-Coated Chicken Schnitzel

You will not believe how EASY this recipe is to prepare.  I had to share it in a quick post today for all those who need a quick and easy meal during the holidays!!!  

Yesterday Santa and I spent the most of the day finishing up the Christmas decorating.  I am happy (and relieved to admit) it is all done!!!  The last of the empty totes will go up in the attic today.  I did have a problem, by the time dinner rolled around, I was exhausted.  Santa was sitting at the kitchen bar making me feel guilty.  I had promised Gordy and Santa that I would make fried chicken (Santa needs to put some pounds back on before the 24th, he is looking a little thin) but that was not going to happen.  First, I was pooped and second, I never made it to the store to buy some cut up chicken.  I did have some chicken cutlets in the freezer and knew they would thaw fast.  (that is why I stock up when they are on sale, for emergencies) After the cutlets thawed, this meal took just minutes to put together.  Panko is the key to this recipe and the brown butter sauce with the capers is incredible for how few ingredients are in it!  
You gotta try this!

 Just in case you are curious, above is a little snippet of what I have been doing this week :)  
Now it is time to start the cookies.  Gotta do the Bourbon Balls first, so they have a week to mellow before my Christmas Tea next Wednesday.  Check back tomorrow, I hope to post about these yummy morsels.

 Panko-Coated Chicken Schnitzel

adapted from Food and Wine

1 cup flour
2 eggs, beaten
 1-2 cups panko
4 skinless, boneless chicken cutlets 
Salt and freshly ground pepper
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley 

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 a large skillet, 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. 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.