Thomas Keller – chef/owner of The French Laundry, Bouchon Bistro, Ad Hoc, Per Se and other renowned restaurants – is hands-down one of my favorite chefs and favorite people. The famous Austrian dish schnitzel is traditionally made with pork or veal, but Keller prefers to use boneless chicken breasts for his schnitzel and it’s fantastic. Here is how he does it.
Ingredients:
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko crumbs
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Kosher salt
- Freshly ground black pepper
- 1/2 cup canola oil
- 6 Tbsp butter
- 2 tsp. capers
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped parsley
Method
- 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 a plate.
- 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
