Chicken Schnitzel Recipe
HERB SPAETZLE, CAPERS, BEURRE BLANC
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Ingredients
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Chicken Schnitzel and Herb Spaetzle with Beurre Blanc
Method
Cooking Instructions
- 1
Prepare the Chicken Schnitzel
Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet. Season with salt and pepper.
- 2
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip in the egg, and coat with bread crumbs.
- 4
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Fry the chicken schnitzels for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.
- 5
Make the Beurre Blanc
In a saucepan, combine white wine and reduce by half. Whisk in cold butter gradually until emulsified. Stir in heavy cream and season with salt. Set aside.
- 6
Cook the Spaetzle
Cook the spaetzle according to package instructions. Drain and toss with fresh herbs and a bit of melted butter.
- 7
Serve
Plate the schnitzel with spaetzle on the side. Drizzle with beurre blanc and garnish with capers.
