Best 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.

SCHNITZELWICHES HOLSTEIN

Steps:

• Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
• Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
• Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
• Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
• Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
• Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.

WIENER SCHNITZEL

Steps:

• Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
• Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
• Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.