Chicken schnitzel with brown butter, capers, horseradish, peas and sage
What you need:
4 chicken breasts
400 g small potatoes
1 large handful of fresh peas
200 g of butter
freshly grated horseradish
salt and pepper
Flatten the chicken breasts by hitting the breasts with a breadroll to approx. 2 cm thickness. They are placed between two layers of cling film. They should have an even thickness all over.
Season them with salt and pepper.
Turn them, first into flour, then beaten egg and finally into Panko.
Boil the potatoes.
Fry the Schnitzels golden in butter.
Brown the butter in a pot (let simmer butter on low heat until brown and has a pleasant nutty smell)
Add capers, horseradish, grated lemon zest and sage in the warm brown butter.
Turn in potatoes, parsley and peas.
Serve the cSchnitzels with the browned butter, potatoes and peas.
Drizzle with extra horseradish and sage leaves.