Paprika Chicken Schnitzel with Fried Eggs (Holstein)
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 883
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 82
- Cholesterol
- 453
- Sodium
- 1396
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 pieces chicken breast
Salt and freshly ground black pepper
Flour
6 eggs, divided
2 cups seasoned bread crumbs
2 tablespoons sweet paprika
A handful flat-leaf parsley, leaves chopped
1 lemon, zested and juiced, divided, plus wedges for serving
4 to 5 tablespoons extra-virgin olive oil, divided
1 jar roasted red peppers, thinly sliced
1 tablespoon butter
1 heart romaine lettuce, shredded
8 anchovy fillets
4 tablespoons capers
Directions
- 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.