I know, I know... I make schnitzel a LOT.
It’s fast.
It’s absolutely delicious.
And if you fry and sauce mindfully, it’s not at all bad for you.
So there.
This started out with my usual chicken schnitzel... I'm a firm believer that chickens are bred with too much breast meat these days, so I use just half of one to serve us both when making schnitzel.
It's plenty.
I sliced the half breast like a book, separated the "leaves," pounded them thin, salted and peppered them, dusted them with flour, dipped them in egg white (sometime, just save out 1 egg white when making an extra rich breakfast of scrambled eggs... the extra yolk makes a huge difference), and then coated them in fresh bread crumbs (just buzz leftover pieces of baguette in the processor). These get a quick sauté in EVOO and butter. When the schnitzels are done, I set them on a plate in a 350° oven.
Now, I always like to start the sauce separately... and it was a game changer! Sauté some minced shallots in EVOO along with some rinsed salt-packed capers and a whole dragon cayenne, minced. When everybody looks and smells good, add a big splash of white wine and reduce it. Just before serving, toss in 3 (or more) T unsalted butter. And Let. It. Melt.
I was able to reheat some white rice from the fridge. (Be Your Own Sous Chef 101!)
Place the schnitzel atop the rice... Pour the sauce on... Scatter basil and chives.
Eat.
Rejoice.