Paprika Chicken Schnitzel with Fried Eggs (Holstein)

2019-07-08
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 4 pieces chicken breast
  • Salt and freshly ground black pepper
  • Flour
  • 6 eggs, divided
  • 2 cups seasoned bread crumbs
  • 2 tablespoons sweet paprika
  • A handful flat-leaf parsley, leaves chopped
  • 1 lemon, zested and juiced, divided, plus wedges for serving
  • 4 to 5 tablespoons extra-virgin olive oil, divided
  • 1 jar roasted red peppers, thinly sliced
  • 1 tablespoon butter
  • 1 heart romaine lettuce, shredded
  • 8 anchovy fillets
  • 4 tablespoons capers

Method

Step 1

Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp. 

Step 2

Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper. 

Step 3

Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon. 

Step 4

Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat. 

Step 5

Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 5 minutes. 

Step 6

While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper. 

Step 7

Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges.

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