Chicken Schnitzel With Anchovy-Chive Butter Sauce

threeovens's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a shallow dish, combine bread crumbs with paprika; in another small dish, beat egg.
2. Season chicken with salt and pepper, then dip into the egg then bread crumbs.
3. 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.
4. 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.
5. Add wine and simmer until slightly reduced, about 2 minutes; stir in 1 1/2 tablespoons chives.
6. Spoon sauce over chicken and garnish with remaining chives; serve with lemon wedges.