Chicken Schnitzel With Anchovy-Chive Butter Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
For those who like to complicate their chicken cutlets with a subtle anchovy-caper sauce. I saw a similar recipe on Epicurious, but they left their cutlets thick. I like mine very thin. This cuts down on cooking and you wind up eating less because it looks like more. Ingredients:
2 cups breadcrumbs, plain |
4 teaspoons paprika |
1 large egg |
2 boneless skinless chicken breast halves, pounded to less than 1/4-inch thickness |
3 tablespoons unsalted butter, divided |
1 (2 ounce) can rolled anchovies over capers |
1 cup dry white wine |
2 tablespoons chives, snipped divided |
lemon wedge, for serving |
Directions:
1. In a shallow dish, combine bread crumbs with paprika; in another small dish, beat egg.
2. Season chicken with salt and pepper, then dip into the egg then bread crumbs.
3. In a large skillet, over medium high heat, melt 2 tablespoons butter, then cook chicken, in batches, until browned, crisp, and cooked through, about 4 minutes per side; transfer to a platter.
4. Add remaining butter and anchovies with capers to the skillet; cook over medium heat until sauce turns brown, mashing the anchovies to blend into the butter, about 1 minute.
5. Add wine and simmer until slightly reduced, about 2 minutes; stir in 1 1/2 tablespoons chives.
6. Spoon sauce over chicken and garnish with remaining chives; serve with lemon wedges.
|
|