Greek-Style Chicken Schnitzel with Ground Almonds and Santorini Capers
This Greek recipe, or rather interpretation, of a German and Austrian classic, includes two of my favorite traditional Greek ingredients, Aegina pistachios and Santorini capers. You can forego the nuts in the coating if you like, and replace them with additional dried breadcrumbs.
- 2 large eggs
- ½ teaspoon Greek garlic paste or 1 Greek garlic clove in brine, minced
- 1 ⁄2 teaspoon minced fresh parsley
- ½ teaspoon dried Greek oregano
- Greek sea salt to taste
- Ground black pepper to taste
- 2/3 cup plain dried breadcrumb
- 1/3 cup finely ground blanched almonds
- 1 ⁄2 cup grated Greek kefalotyri kefalograviera or parmesan cheese
- 4 (6 ounce/170 g each) chicken cutlets, pounded to an even 1/4 inch thickness
- 4 tablespoons extra virgin Greek olive oil
- 1 tablespoon butter
- 1 ⁄4 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons Santorini capers for garnish
Beat the eggs in a shallow bowl together with the minced garlic or garlic paste, parsley, salt and pepper.
In a separate shallow bowl, combine breadcrumbs, dried oregano, ground almonds, and grated cheese.
Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb-nut mixture, patting it on to help it stick.
For each 2 cutlets, heat 2 tbsp olive oil in a large non-stick skillet over med-high heat. Place the first 2 cutlets in the skillet and cook until golden brown and cooked through, about 4 to 5 minutes per side. Repeat with remaining cutlets. Cover and keep warm while making the garnish-sauce.
Wipe the skillet clean with paper towels. Heat the butter until melted and add the wine. Heat 30 seconds and stir in broth, lemon juice and capers. Season lightly with salt and pepper. Simmer for a minute or two, just to warm through and until most of the liquid has cooked off.
Serve the chicken schnitzel immediately, topped with the caper sauce.
Try this with delicious, white, dry Santorini Assyrtico by Sigalas.