Chicken Schnitzel With Anchovy-Chive Butter Sauce

1. 1

   In a shallow dish, combine bread crumbs with paprika; in another small dish, beat egg.

2. 2

   Season chicken with salt and pepper, then dip into the egg then bread crumbs.

3. 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. 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. 5

   Add wine and simmer until slightly reduced, about 2 minutes; stir in 1 1/2 tablespoons chives.

6. 6

   Spoon sauce over chicken and garnish with remaining chives; serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.