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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I took this recipe from the Food and Drink section of The Week magazine (7/24/09 edition) but it was originally from the New York Times. I love anchovies and thought this recipe would be interesting with an anchovy-based marinade. I used the whole 2 oz anchovies can but will use a little less next time. I always use less flour and bread crumbs than the recipe calls for so as not to waste (1/2 to 3/4 of what is called for). I was too lazy to pound chicken for thinner cuts, so I butterflied it into 2 pieces and added 1-2 min. of cook time per side. The trick to light, crisp schnitzel is to swirl and shake the pan to keep crust from sticking to the cutlet in a gummy mess. I served it with a simple tomato cucumber salad. It was scrumptious!! Ingredients:
6 anchovy fillets |
1 small garlic clove |
kosher salt & freshly ground black pepper |
1 lemon, zest of |
2 1/2 tablespoons fresh lemon juice |
7 tablespoons extra virgin olive oil |
2 eggs |
1/2 cup flour |
1/8 teaspoon cayenne |
1/8 teaspoon nutmeg |
1 1/4 lbs chicken breasts, 1/8-in . thick |
oil, of your choice |
Directions:
1. Process together anchovies, garlic, salt, pepper, lemon juice/zest and olive oil into a paste.
2. Mix flour with nutmeg and cayenne pepper into one bowl. Beat eggs into another bowl and breadcrumbs into another bowl.
3. Season chicken with salt and pepper then spread anchovy mixture onto each side.
4. Heat oil in large skillet. Dip cutlets into flour, then eggs, then bread crumbs. Hold chicken on very ends to minimize handling. Cook 3 minutes per side. Repeat with remaining chicken.
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