Chicken Schnitzel With Anchovy Butter Sauce
|Fine bread crumbs||1⁄4 Cup (4 tbs) (From About 3 Slices Of Bread)|
|Ground pepper||1⁄4 Teaspoon|
|Chicken breast cutlets||1 Pound, thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon wedges||4 (For Garnish)|
|Paprika||To Taste (For Garnish)|
1. Spread bread crumbs onto a plate. In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat egg with 1 tablespoon water. Lightly coat chicken with seasoned flour, then dip in egg, and finally dip into bread crumbs, patting to adhere
2. In a large frying pan, melt 2 tablespoons of butter. Add half of chicken and cook over medium-high heat, turning once, until white throughout, about 5 minutes. Remove from pan. Repeat with remaining 2 tablespoons butter and remaining chicken.
3. Add anchovies to pan drippings. Cook 1 minute, mashing anchovies with back of a spoon. Stir in wine, scraping up browned bits clinging to bottom. Simmer 2 minutes. Spoon sauce over chicken. Garnish with lemon wedges, dust with paprika, and serve.