Naked Chicken Schnitzel a La Holstein
Recipe: #13678
August 07, 2014
Categories: Chicken, Anchovy, Eggs, Eastern European, German, 5-Minute Prep, Romantic Dinner, Sunday Dinner, Gluten-Free, High Fiber, Low Fat, No Eggs, Boneless Pieces, Chicken Dinner, 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."
Original is 4 servings
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
