Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise
December 29, 2023 by Kimberly
Delicious Chicken Schnitzel topped with caramelized onions and drizzled with creamy Hollandaise sauce. A mouthwatering combination of flavors for a satisfying and comforting meal.
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TOTAL TIME
55 min
SERVES
4 portions
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Treat yourself to some real comfort food with my chicken schnitzel topped with sweet caramelized onions and drizzled with a delicious hollandaise sauce. This recipe promises a symphony of flavors that will enhance your dining experience.
Serve this delectable Chicken Schnitzel on its own or alongside your favorite sides, such as my potato salad with eggs, bacon and pickles or a crisp cucumber salad. The crispy texture of the schnitzel, the sweetness of caramelized onions, and the richness of the Hollandaise sauce create a harmonious combination.
For optimal freshness, store any leftover Chicken Schnitzel in an airtight container in the refrigerator for up to two days. To reheat, use an oven or toaster oven to maintain its crispy texture. Avoid microwaving to preserve the schnitzel’s delightful crunch.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise
- Total Time: 55 min
- Yield: 4
Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- two large pans
- small pot
Ingredients
- 160 grams bread crumbs
- 120 grams all-purpose flour
- 2 eggs
- 600 grams chicken breasts
- 1 tbsp clarified butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 600 grams onions
- 1/2 tsp salt
- 1 tsp clarified butter
- 1 lemon
- parsley
Instructions
- Peel the onions and cut into thin stripes. Prepare three shallow plates of the same size. Pour flour into the first plate, break 2 eggs into the second plate and whisk with a fork. Season the egg with salt and pepper. Pour breadcrumbs into the third plate.
- Melt 1 teaspoon of clarified butter in a large frying pan. Add the onions and sprinkle with 1/2 teaspoon of salt. Now caramelize slowly over a medium heat until they are almost dark brown. This can take a good 30-40 minutes.
- Meanwhile, bread the chicken breast. To do this, cut the meat in a butterfly cut. Place the chicken breast fillets between two layers of cling film and pound with a little force and a meat mallet to a thickness of about 5-8 mm.
- Now dredge each piece of meat in the flour first and press down well on all sides. Next, pull through the egg so that the piece of meat is well coated on all sides and finally pull through the breadcrumbs and press down well.
- Heat 1 tbsp clarified butter in a large frying pan over a medium heat and allow to melt. Now fry the breaded chicken breast fillets in the fat until golden brown. Fry for about 4 minutes on each side, depending on how thick the meat is.
- While the meat is cooking, slowly heat the hollandaise sauce in a small pan over a low heat.
- Arrange the meat on plates, pour over the hollandaise sauce and top with the caramelized onions and freshly chopped parsley.
- Cook Time: 55 min
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