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Chicken Schnitzel with Sweet Pepper, Garlic, Herb Lime Butter

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Ingredients 

  • 2 chicken breasts pounded 1/2 inch thick
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp kosher salt
  • Avocado oil for frying can sub vegetable or grapeseed oil
  • Cilantro leaves for topping
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • Juice of 1/2 lime
  • 1/2 cup Peruvian sweety drop peppers
  • 2 tbsp finely chopped peppadew peppers
  • 1 small shallot thinly sliced
  • 2 tbsp finely chopped parsley
  • salt and pepper to taste

Directions 

  • Slice the chicken breasts 3/4 of the way horizontally so that it opens like a book. Cover the chicken breasts with parchment paper or plastic wrap, then pound until 1/4 inch thick and even in thickness.
  • In a large flat bowl mix the bread crumbs with garlic powder, paprika, onion powder and salt. Place the flour on the left. The bowl with egg wash in the middle. And the bowl w breadcrumbs on the right. Dip the chicken in the flour, then the egg, then the panko. Set onto a plate and repeat with the other breast. Place the plate in the fridge and let the coating set as you work on the butter.
  • Heat a small sauce pan on medium low heat. Add the butter, garlic, shallot, peppers and lime juice. Season with salt. Let the butter infuse (uncovered) as you work on the chicken.
  • Heat a large stainless steal rondeau on high heat and season with avocado oil. Once the oil is 350 degrees F, add the chicken and fry until golden brown and 165 degrees internally. Serve immediately and drizzle garlic pepper butter on top. Top with cilantro leaves.