Paprika Chicken Schnitzel With Fried Eggs Holstein Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Steps:

• For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt.
• Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it's nicely packed on.
• Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest.
• Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they're broken up. Add the garlic and capers and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley.
• Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes.
• For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside.
• Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving.
• For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, crushed red pepper, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle.
• To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers.

Steps:

• Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
• Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
• Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
• Preheat the oven to 200 degrees F.
• Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
• Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
• Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
• Wine Pairing Suggestion: Gruner Veltliner
• In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.