Recipe by Seattle Chef
I took this recipe from the Food and Drink section of The Week magazine (7/24/09 edition) but it was originally from the New York Times. I love anchovies and thought this recipe would be interesting with an anchovy-based marinade. I used the whole 2 oz anchovies can but will use a little less next time. I always use less flour and bread crumbs than the recipe calls for so as not to waste (1/2 to 3/4 of what is called for). I was too lazy to pound chicken for thinner cuts, so I butterflied it into 2 pieces and added 1-2 min. of cook time per side. The trick to light, crisp schnitzel is to swirl and shake the pan to keep crust from sticking to the cutlet in a gummy mess. I served it with a simple tomato cucumber salad. It was scrumptious!!
- 6 anchovy fillets
- 1 small garlic clove
- kosher salt & freshly ground black pepper
- 1 lemon, zest of
- 2 1⁄2 tablespoons fresh lemon juice
- 7 tablespoons extra virgin olive oil
- 2 eggs
- 1⁄2 cup flour
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon nutmeg
- 1 1⁄4 lbs chicken breasts, 1/8-in . thick
- oil, of your choice
Directions See How It's Made
- Process together anchovies, garlic, salt, pepper, lemon juice/zest and olive oil into a paste.
- Mix flour with nutmeg and cayenne pepper into one bowl. Beat eggs into another bowl and breadcrumbs into another bowl.
- Season chicken with salt and pepper then spread anchovy mixture onto each side.
- Heat oil in large skillet. Dip cutlets into flour, then eggs, then bread crumbs. Hold chicken on very ends to minimize handling. Cook 3 minutes per side. Repeat with remaining chicken.