Paprika Chicken Schnitzel With Fried Eggs (Holstein)
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
57
Spice
42
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt1
Flour2 cups
Seasoned Bread Crumbs2 tbsps
Sweet Paprika5 tbsps
Extra-Virgin Olive Oil (divided)1 tbsp
Butter4 tbsps
CapersDirections:
1
Preheat oven to 200 degrees F
2
Place a baking sheet in oven to keep cooked cutlets crisp
3
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
4
Gently pound out each piece into very thin, large cutlets
5
Pile cutlets on a plate and season with salt and pepper
6
Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon
7
Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat
8
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
9
Keep the cooked cutlets hot in the warm oven
10
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
11
While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat
12
Add 4 eggs and fry to desired doneness, season with salt and pepper
13
Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top
14
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
15
Serve with lemon wedges