Chicken Schnitzel With Anchovy Butter Sauce Recipe
Ingredients
| Bread crumbs | 1/4 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Egg | 1 | |
| 1 pound thinly sliced chicken breast cutlets | ||
| Butter | 4 Tablespoon | |
| 3 anchovy fillets | ||
| 1/2 cup dry white wine Lemon wedges and paprika, for garnish | ||
Directions
1. Spread bread crumbs onto a plate. In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat egg with 1 tablespoon water. Lightly coat chicken with seasoned flour, then dip in egg, and finally dip into bread crumbs, patting to adhere
2. In a large frying pan, melt 2 tablespoons of butter. Add half of chicken and cook over medium-high heat, turning once, until white throughout, about 5 minutes. Remove from pan. Repeat with remaining 2 tablespoons butter and remaining chicken.
3. Add anchovies to pan drippings. Cook 1 minute, mashing anchovies with back of a spoon. Stir in wine, scraping up browned bits clinging to bottom. Simmer 2 minutes. Spoon sauce over chicken. Garnish with lemon wedges, dust with paprika, and serve.
2. In a large frying pan, melt 2 tablespoons of butter. Add half of chicken and cook over medium-high heat, turning once, until white throughout, about 5 minutes. Remove from pan. Repeat with remaining 2 tablespoons butter and remaining chicken.
3. Add anchovies to pan drippings. Cook 1 minute, mashing anchovies with back of a spoon. Stir in wine, scraping up browned bits clinging to bottom. Simmer 2 minutes. Spoon sauce over chicken. Garnish with lemon wedges, dust with paprika, and serve.
Chef
