NAKED CHICKEN
this recipe is great for refined and simple palettes alike
Provided by Debbie edwards
Categories Chicken
Time 25m
Number Of Ingredients 6
Steps:
- 1. heat large skillet to med-high heat, add EVOO, and place chicken in skillet. add salt, pepper and ground mustard. cover and cook on medium for 6 minutes, uncover and turn over recover and cook for additional 8 minutes. uncover check temperature, add spinach and cover. turn off heat and move to back of stove for spinach to wilt.
NAKED CHICKEN SCHNITZEL A LA HOLSTEIN
A healthier alternative to traditional Schnitzel a la Holstein. The key to a perfect sauce is to leave the yolks runny in the fried eggs.
Provided by rpgaymer
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334.8, Fat 25.5, SaturatedFat 11.2, Cholesterol 269.7, Sodium 576.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.6, Protein 24.1
VEAL CHOP HOLSTEIN SCHNITZEL
Provided by Anne Burrell
Time 2h
Yield 4 servings
Number Of Ingredients 14
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.
SCHNITZEL A LA HOLSTEIN
There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. I have that recipe posted too.
Provided by YaYa1689
Categories German
Time 2h10m
Yield 4-6 cutlets, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Coat the veal cutlets lightly with flour mixture, dip in the beaten.
- eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
- 2 hours. Heat the butter in a large heavy skillet over moderate heat.
- and cook the cutlets 3 to 4 minutes per side, until browned, adding.
- more butter if necessary. Top with capers, anchovy fillets, fried.
- eggs, and serve with lemon wedges.
- variations:.
- If desired these combinations may be substituted.
- Sauteed onions & peppers.
- German brown meat sauce.
- Sauteed onions, peppers & tomatoes (my fave).
- **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.
Nutrition Facts : Calories 248.8, Fat 14.9, SaturatedFat 8.3, Cholesterol 136.3, Sodium 215.9, Carbohydrate 21.8, Fiber 1, Sugar 1.1, Protein 6.7
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