Chicken Schnitzel with Sweet Pepper, Garlic, Herb Lime Butter
When we were in Copenhagen, I experienced the most delicious schnitzel of my life. It was a classic pork schnitzel pounded thin and fried until crispy, and on top was a beautiful serving of butter with capers, shallots and garlic. The simplicity of it all was just outstanding and I learned that schnitzel (and it’s chicken counterpart) doesn’t need much. I knew I wanted to make my own schnitzel dish with a unique spin, but my own twist on it didn’t come to me until I was at the Mediterranean Bar at Whole Foods. If you don’t know what that is – the Mediterranean bar is where they keep all the olives and pickly things so you can serve yourself.
Anyway, at this Mediterranean bar, I found Peruvian sweety drop peppers (which are the size of caperberries with the flavor of a sweet pepper.) I also am familiar with Peppadew peppers, which are sweet pickled peppers. So, I thought, this is it. I must make a butter with these, garlic, herbs and lime. Then this recipe was born! But don’t worry, if you can’t find Peruvian sweety drop peppers, jarred pimentos, Peppadew peppers or just fresh sweet red peppers also work great here. I hope you enjoy this recipe as much as I do!
|2 chicken breasts, pounded 1/2 inch thick|
|1/2cup all purpose flour|
|1cup panko breadcrumbs|
|2tsp smoked paprika|
|2tsp garlic powder|
|2tsp onion powder|
|1tsp kosher salt|
|Avocado oil for frying (can sub vegetable or grapeseed oil)|
|Cilantro leaves, for topping|
|6tbsp unsalted butter|
|4cloves garlic, minced|
|Juice of 1/2 lime|
|1/2cup Peruvian sweety drop peppers can sub peppadew peppers, pimentos or just diced sweet red pepper|
|2tbsp finely chopped peppadew peppers|
|1small shallot, thinly sliced|
|2tbsp finely chopped parsley|
|salt and pepper to taste|
My boyfriend is obsessed with this. I am now making it for a third time!! We serve with mashed potatoes and veggies 🙂 yum!
Amazing! Made this the other night super easy and great flavor!