APP, ENTREE, SIDE DISH, DESSERT?
Herb Roasted Potatoes, Bok Choy with Garlic
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Something to pound the chicken with–I use a can opener wrapped in a plastic bag
WHO I MADE IT FOR?
Ashley Deck–one of our roommate nights; she mentioned that she loved capers, so I gave this recipe a try
Ashley LoBue–I had already made it for the other Ashley and LOVED it; it’s perfect for a filling weeknight meal. It’s really easy to make, doesn’t take a long time, and is super delicious.
Adapated from Food & Wine: http://www.foodandwine.com/recipes/panko-coated-chicken-schnitzel
Flour (1 cup)
Panko breadcrumbs (2 cups–will probably need to add more)
Chicken breasts (2)
Capers (I add probably 3 tablespoons plus caper juice)
Butter (F&W calls for 6 tablespoons, I use a little more like a gross person)
Lemon juice (from one lemon)
Parsley (around 2 tablespoons)
- Beat the chicken (with makeshift ziploc-can opener beater) until it is the thickness you desire–in this case, I like it to be pretty skinny (a la milanesa).
- Coat with flour, eggs, panko breadcrumbs.
- In a skillet, fry chicken.
- For the sauce, melt the butter. Stir in capers, lemon juice, and parsley. Spoon sauce on chicken. F&W calls for 2 teaspoons of capers, but I use way more. I also usually spoon in some of the caper juice because I love capers. Capers capers capers.
BOTTOM LINE: Fast weeknight meal that is perfect for “treat yoself” winter days. Easily served over couscous, rice, or salad.