Daisy wrote:
>[snip]
> Has anyone tried (or has a recipe even!) for pounded chicken breast
> (we actually call this type of treatment schnitzel) that is dredged in
> a savoury rub using eg paprika, spices and some chilli) then shaken
> and pan-fried quickly in oil and butter, and then set aside while a
> sauce is made using some other savoury ingredients. [snip]
>
> We find that pan-frying chicken quickly and setting aside to add back
> to a sauce for a further cooking period of 3-5 minutes very good. It
> is the sauces we are trying to locate.
>
If you must deal with skinless, boneless (therefore less flavorful)
chicken, the schnitzel approach is as good as any. Any of the sauces
traditionally associated with veal cutlets will work. For example,
create a little additional flavor by using 2 TB bacon fat to pan fry
the (seasoned) cutlets, set them aside and sprinkle a few drops of
lemon juice on them. Then stir 1 rounded TB of flour into the fat and
cook for 2 minutes. Add 1 cup of sour cream and stir until heated and
smooth without boiling. Taste for salt and pepper, adjust, spoon over
the cutlets.

Variation: add additional fat (butter or more bacon fat) when you
remove the cutlets and cook some sliced mushrooms. Then proceed as
above. -aem