Schnitzel With Anchovy Sauce Recipes

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SCHNITZEL WITH ANCHOVY SAUCE



schnitzel with anchovy sauce image

Make and share this schnitzel with anchovy sauce recipe from Food.com.

Provided by chia2160

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup panko breadcrumbs
2 teaspoons paprika
1 egg
4 veal cutlets (or use chicken)
3 tablespoons butter, divided
1 can rolled anchovies over capers
1/2 cup white wine
2 teaspoons snipped chives, divided
lemon wedge

Steps:

  • mix panko and paprika in a shallow dish.
  • beat egg in a small dish.
  • dip cutlets into egg then dredge in panko, coating completely.
  • add 2 tbsp butter to a skillet, add veal and cook about 5 minutes per side, set aside.
  • add remaining butter to skillet and anchovies, cook until brown and mash anchovies to blend into the butter.
  • add wine and simmer until mixture reduces, 2-3 minutes.
  • add 1 tbsp chives.
  • spoon sauce over cutlets, serve with lemon wedges and sprinkle with remaining chives.

WIENER SCHNITZEL



Wiener Schnitzel image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

1 lemon, halved
1/4 cup clover honey
1/4 cup Dijon mustard
2 heaping tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes
Kosher salt
1 tablespoon canola oil
1/2 pound slab bacon, finely diced
2 shallots, finely diced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 heaping tablespoon Dijon mustard
1/4 cup finely diced cornichons
2 cups fresh beet juice
1 tablespoon clover honey
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
7 large eggs
4 veal shoulder cutlets (about 5 ounces each), pounded thin
1 cup canola oil
4 tablespoons unsalted butter

Steps:

  • For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
  • Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
  • For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
  • For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
  • For the wiener schnitzel: Preheat the oven to 300 degrees F.
  • Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
  • Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
  • Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
  • Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
  • Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
  • Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
  • To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

VEAL CHOP HOLSTEIN SCHNITZEL



Veal Chop Holstein Schnitzel image

Provided by Anne Burrell

Time 2h

Yield 4 servings

Number Of Ingredients 14

Four 1-inch thick boneless veal chops, butterflied
Kosher salt
1 cup flour
6 eggs
2 cups breadcrumbs
Peanut or other neutrally flavored oil
4 tablespoons (1/2 stick) unsalted butter
Anchovy Caper Sauce, recipe follows
1/4 cup olive oil
2 anchovy fillets
2 cloves garlic, smashed
1 tablespoon capers, chopped
2 tablespoons unsalted butter
1 tablespoon fresh parsley leaves, chopped

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.

PORK SCHNITZEL WITH SAUCE



Pork Schnitzel with Sauce image

Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

Steps:

  • Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

Nutrition Facts :

CHICKEN SCHNITZEL WITH ANCHOVY-CHIVE BUTTER SAUCE



Chicken Schnitzel with Anchovy-Chive Butter Sauce image

Categories     Chicken     Winter     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 cup panko (Japanese breadcrumbs) or unseasoned breadcrumbs
2 teaspoons paprika
1 large egg
4 skinless boneless chicken breast halves, pounded to 3/4-inch thickness (about 1 1/4 pounds total)
3 tablespoons unsalted butter, divided
1 2-ounce can anchovies rolled with capers
1/2 cup dry white wine
2 tablespoons snipped chives, divided
Lemon wedges

Steps:

  • Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives.
  • Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)



Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) image

I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!

Provided by Russ

Categories     Veal Recipes

Time 1h5m

Yield 3

Number Of Ingredients 12

3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
1 medium lemon, juiced, or more to taste
½ cup all-purpose flour
1 ¼ teaspoons salt, divided
1 ¼ teaspoons ground black pepper, divided
1 teaspoon ground paprika
¼ cup butter
½ cup dry Riesling
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
⅔ cup heavy cream

Steps:

  • Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
  • Remove veal from lemon juice and pat dry.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
  • Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
  • Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
  • Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
  • Remove veal from the oven and cover with the mushroom-cream sauce.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g

CHICKEN SCHNITZEL WITH ANCHOVY-CHIVE BUTTER SAUCE



Chicken Schnitzel With Anchovy-Chive Butter Sauce image

For those who like to complicate their chicken cutlets with a subtle anchovy-caper sauce. I saw a similar recipe on Epicurious, but they left their cutlets thick. I like mine very thin. This cuts down on cooking and you wind up eating less because it looks like more.

Provided by threeovens

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups breadcrumbs, plain
4 teaspoons paprika
1 large egg
2 boneless skinless chicken breast halves, pounded to less than 1/4-inch thickness
3 tablespoons unsalted butter, divided
1 (2 ounce) can rolled anchovies over capers
1 cup dry white wine
2 tablespoons chives, snipped divided
lemon wedge, for serving

Steps:

  • In a shallow dish, combine bread crumbs with paprika; in another small dish, beat egg.
  • Season chicken with salt and pepper, then dip into the egg then bread crumbs.
  • In a large skillet, over medium high heat, melt 2 tablespoons butter, then cook chicken, in batches, until browned, crisp, and cooked through, about 4 minutes per side; transfer to a platter.
  • Add remaining butter and anchovies with capers to the skillet; cook over medium heat until sauce turns brown, mashing the anchovies to blend into the butter, about 1 minute.
  • Add wine and simmer until slightly reduced, about 2 minutes; stir in 1 1/2 tablespoons chives.
  • Spoon sauce over chicken and garnish with remaining chives; serve with lemon wedges.

Nutrition Facts : Calories 429.9, Fat 14.5, SaturatedFat 6.9, Cholesterol 107.2, Sodium 487.2, Carbohydrate 41.8, Fiber 3.3, Sugar 4.2, Protein 21.8

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