Holstein Chicken Breast Schnitzels

To prepare a delicious chicken schnitzel with a side of potatoes and wine sauce, we will follow a few essential steps that will lead us to an impressive final result. We start by preparing the chicken breast. Each chicken breast is carefully cut in half lengthwise, and the small tenderloin is removed, which is perfect for other dishes like soups or stews. Then, each half of the breast is carefully opened in two widthwise, leaving a 'core' that will help maintain the shape during cooking.

After obtaining these pieces, we place them between two sheets of plastic wrap and gently pound them with the flat side of a meat mallet or a rolling pin until they double in size. This step is crucial as it helps tenderize the meat. After this stage, each piece of meat is seasoned with salt and pepper, ensuring that the flavors penetrate well.

The next step involves preparing the three bowls necessary for breading the meat: one with flour, one with beaten eggs, and another with breadcrumbs. This double breading technique is essential for achieving a perfect schnitzel. Thus, each piece of meat is first dipped in flour, then in the beaten eggs, and the process is repeated: again through flour, eggs, and finally through breadcrumbs. This double layer will ensure that the schnitzels fry slowly and evenly, keeping the meat tender but with an exceptionally crispy crust.

Once we finish preparing the schnitzels, we head to the pan, where we heat enough oil over medium heat. The schnitzels are fried until golden and crispy, and once they are ready, we keep them warm in the preheated oven while we take care of the side dish.

For the side dish, we melt a few slices of bacon in a tablespoon of oil, adding cubed boiled potatoes and finely chopped onion. We fry the ingredients until they become golden and delicious. These will add extra flavor to our dish.

Next, we take care of the wine sauce. By heating a tablespoon of oil, we add two pieces of anchovy that melt quickly. Next goes the chopped garlic, and then we deglaze everything with a glass of red wine. After the alcohol has evaporated, we add a glass of chicken broth, season with salt and pepper, and let it boil until the sauce reduces by half. Finally, for an extra taste, we sweeten the sauce with a teaspoon of honey and add a teaspoon of mustard, which will give a spicy note.

To finish the dish, we fry a few eggs sunny-side up in a special mold. At serving, we place a piece of schnitzel on the plate, add the fried egg on top, and drizzle with the wine sauce. Next to it, we arrange the sautéed potatoes, and the combination of textures and flavors will turn this dish into a true delicacy. Enjoy your meal!