Chicken Schnitzel with Anchovy-Chive Butter Sauce

1. 1

   Mix panko and paprika in shallow dish.

2. 2

   Beat egg to blend in small dish.

3. 3

   Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.

4. 4

   Melt 2 tablespoons butter in large skillet over medium-high heat.

5. 5

   Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side.

6. 6

   Transfer chicken to platter.

7. 7

   Add remaining butter and anchovies with capers to skillet.

8. 8

   Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute.

9. 9

   Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes.

10. 10

    Stir in 1 1/2 tablespoons chives.

11. 11

    Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.