Chicken Schnitzel with Anchovy-Chive Butter Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 large egg
- 2 teaspoons paprika
- 1/2 cup dry white wine
- lemon wedges
- Carbohydrate 21 g(7%)
- Cholesterol 145 mg(48%)
- Fat 15 g(23%)
- Fiber 2 g(7%)
- Protein 29 g(58%)
- Saturated Fat 7 g(35%)
- Sodium 778 mg(32%)
- Calories 362
Preparation Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives. Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.
Preparation Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives. Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.
