Naked Chicken Schnitzel A La Holstein Recipes

NAKED CHICKEN SCHNITZEL A LA HOLSTEIN

Steps:

• Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
• Heat the olive oil in a large frying pan over medium-high heat. Add cutlets and cook 4 minutes on each side. Transfer to plates and keep warm.
• Melt 2 tablespoons of butter in pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3 minutes.
• Place a fried egg on each cutlet; put two anchovies on each egg in a crisscross pattern.
• Return pan to heat with remaining butter. Swirl the butter and scrape the pan for about 30 seconds. Stir in parsley, capers, and lemon juice, then pour the sauce over the the cutlets. Serve.

PAPRIKA CHICKEN SCHNITZEL WITH FRIED EGGS (HOLSTEIN)

Steps:

• Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.
• 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.
• Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.
• Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
• 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.
• 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.
• 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.

SCHNITZEL A LA HOLSTEIN

Steps:

• Coat the veal cutlets lightly with flour mixture, dip in the beaten.
• eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
• 2 hours. Heat the butter in a large heavy skillet over moderate heat.
• and cook the cutlets 3 to 4 minutes per side, until browned, adding.
• more butter if necessary. Top with capers, anchovy fillets, fried.
• eggs, and serve with lemon wedges.
• variations:.
• If desired these combinations may be substituted.
• Sauteed onions & peppers.
• German brown meat sauce.
• Sauteed onions, peppers & tomatoes (my fave).
• **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.