Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise
November 24, 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.
55 MINUTES
INTERMEDIATE
OMNIVORE
GERMAN
631 PER PORTION
COMFORT FOOD
EVERYDAY
DINNER
AUTUMN / WINTER
INTRODUCTION
ABOUT THE RECIPE
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.
How to serve:
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.
How to store:
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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
For 4 PORTIONS
CHICKEN SCHNITZEL
- 160g bread crumbs (1 cup)
- 120g all-purpose flour (1 cup)
- 2 eggs
- 600g chicken breasts (1.5 lbs.)
- 1 tbsp clarified butter
- 1/4 tsp salt
- 1/4 tsp pepper
CARAMELIZED ONIONS
- 600g onions (1.5 lbs.)
- 1/2 tsp salt
- 1 tsp clarified butter
TOPPINGS
- 1 lemon
- parsley
ACTIVE: 15 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- two large pans
- small pot
- 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.
ACTIVE: 40 min
PASSIVE: 0 min
COOKING
1. 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.
2. 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.
3. 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.
4. 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.
5. While the meat is cooking, slowly heat the hollandaise sauce in a small pan over a low heat.
6. Arrange the meat on plates, pour over the hollandaise sauce and top with the caramelized onions and freshly chopped parsley.
NOTE: The calorie information may vary depending on the product used, country and region.
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