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Chicken schnitzel with brown butter, capers, horseradish, peas and sage

Chicken schnitzel with brown butter, capers, horseradish, peas and sage

What you need:

  • 4 chicken breasts

  • 2 eggs

  • flour

  • Panko breadcrumbs

  • 400 g small potatoes

  • 1 large handful of fresh peas

  • fresh parsley

  • 200 g of butter

  • fresh sage

  • capers

  • 2 lemon

  • freshly grated horseradish

  • salt and pepper

Method:

  • 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.

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