Chicken schnitzel with romesco sauce and green butter
By Kseniia Amber
1.5 h
4 raciones
Difficulty:
Alta
Ingredients
Schnitzel:
- 4 chicken fillets (4 ½ chicken breasts without bones)
- ½ teaspoon dried garlic
- ½ teaspoon dried paprika
- ½ teaspoon salt
- 100 ml sunflower oil
- 2 large egg whites
- 200 g Panko
- 200 g white all-purpose flour
Romesco sauce:
- 200 g tomatoes
- 125 g baked red peppers (without skin)
- 45 ml extra virgin olive oil
- 20 ml cider vinegar
- 40 g almonds
- 5 g smoked paprika
- 6 g salt
- 40 g fresh white bread (without crust)
- 20 g brown sugar
Green butter:
- 100 g butter
- 10 g parsley leaves
- Zest of ½ lemon
- 2 g dried garlic
- 3 g salt
- 2 g smoked paprika
Make Romesco sauce:
- Place all ingredients into a food processor, season with spices and blend until smooth.
- Pour mixture into a non-stick saucepan and simmer until hot, 5 to 7 minutes. St aside and let it cool.
Make Green butter:
- Combine softened butter with all the ingredients in a food-processor and blend until smooth and creamy. Let it cool, then make a quenelles with a hot preheated spoon.
Make Schnitzels:
- First – marinate chicken fillets. Combine dried garlic, paprika and salt, rub the fillets with the spices, grease with sunflower oil and set aside for at least an hour.
- Lay chicken fillets over clingfilm and gently pound until even thickness (but not so much the meat starts tearing apart).
- Mix eggs in the bowl.
- Set up 3 bowls: first with flour, second with beaten eggs, and third with Panko. One by one dredge the fillets through the flour, then into the eggs, and then finish in the Panko. Thoroughly coat the meat.
- Fill the bottom of the frying pan with the oil, heat it up. Fry schnitzels (one at time) for 3-5 minutes on a medium heat, on each side until golden-brown.
- Serve schnitzels with Green butter and Romesko sauce.
