Naked Chicken Schnitzel a La Holstein
Servings
Prep Time
Cook Time
Ready In
Recipe: #13678
August 07, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Fish, Anchovy, Eggs, Eastern European, German, 5-Minute Prep, Entertaining, Romantic Dinner, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Fiber, Low Fat, No Eggs, Boneless Pieces more
"A healthier alternative to traditional Schnitzel a la Holstein. The key to a perfect sauce is to leave the yolks runny in the fried eggs."
Ingredients
Nutritional
- Serving Size: 1 (278.8 g)
- Calories 456.3
- Total Fat - 25 g
- Saturated Fat - 10.9 g
- Cholesterol - 360.7 mg
- Sodium - 382.2 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.3 g
- Sugars - 2.3 g
- Protein - 50.9 g
- Calcium - 60.8 mg
- Iron - 2.5 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.1 mg
Step 1
Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
Place a fried egg on each cutlet; put two anchovies on each egg in a crisscross pattern.
Step 5
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.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Fresh Tomato Basil Linguine
It's gonna be one of those nights. The kind of night when every recipe...
Recipe Stories / Blog
Ground Turkey & Cabbage Stir-Fry
There is something about this time of year that gets my head swimming. The...
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
