Chicken Schnitzel Holstein (Chicken With Fried Egg & Capers)
Have you ever tried Chicken Schnitzel Holstein? This mouthwatering dish combines crispy breaded chicken escalope with a sunny-side-up fried egg and a drizzle of tangy caper butter sauce. In just 30 minutes, you can whip up this German classic that's sure to impress friends and family alike.
Ingredients
- 2 chicken breasts skinless
- 3 tablespoon white flour
- 1 large egg lightly beated
- 40 g dried breadcrumbs
- 1 tablespoon butter
- 1 tablespoon neutral oil
- 2 eggs
For The Holstein Sauce
- 30 g butter
- 2 tablespoon capers
- 1 tablespoon parsley finely chopped
- ¼ teaspoon salt
Instructions
- Butterfly chicken breasts and place them between two large sheets of cling film (plastic wrap) or inside a large zip lock bag. Pound them lightly with a meat tenderiser or a rolling pin to make large thin (about 0.7 cm thick) chicken pieces. Season with salt and pepper.
- In three separate shallow bowls, place the flour, beaten egg and breadcrumbs.
- Cover the chicken pieces in flour, then pass them through the egg and finally coat well with breadcrumbs.
- Heat oil and butter in a large frying pan (or two). Add the chicken and cook for 3-4 minutes on each side, until golden brown, crispy and cooked through.
- In the meantime, fry the eggs in a separate frying pan, making sure to keep the yolks soft.
- At the same time, in a small saucepan, melt the butter and leave it to brown for a couple of minutes. Add the capers, salt and parsley, and heat for a further 30 seconds.
- Serve each Chicken Schnitzel with a fried egg on top, all drizzled with the caper butter sauce.
Video
Nutrition
Calories: 582kcalCarbohydrates: 24gProtein: 61gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 422mgSodium: 1112mgPotassium: 996mgFiber: 2gSugar: 2gVitamin A: 979IUVitamin C: 6mgCalcium: 96mgIron: 4mg
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