Chicken Schnitzel


Last weekend we decided to have an Octoberfest dinner.  This involved a trip to Schreiner’s Sausages.  Tucked away in a small corner between Glendale and Montrose, Schreiner’s Fine Sausages has been a Los Angeles area institution since 1952.  The staff is dressed in dirndls, the traditional dresses worn in Austria and southern Germany, matching the old world atmosphere you’ll experience when you first walk in the door, which puts one in the mood.

Schreiner’s Fine Sausages

My brother-in-law Russell was in charge and made the dinner. It was fantastic.  He made saukraut and bratwurst, chicken schnitzel and breaded Emmentaler Cheese.  It was quite the Smörgåsbord (yes, I know that’s a Sweedish word!).

Chicken Schnitzel

Serves 4

2 cups panko (bread crumbs)
4 skinless, boneless chicken breast halves (about 6 oz each), butterflied and pounded ¼-inch-thick
Salt and freshly ground pepper
¼ cup canola oil
6 Tbs butter
2 tsp capers
2 Tbs lemon juice
1 Tbs 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 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. 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.


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