Another experiment!
It was a chilly Friday, and I wanted Schnitzel! So I thawed a chicken breast, cut it in thirds (I only needed two pieces... the third went into the fridge to be used later), and pounded the other two as thin as I could without tearing them.
Next, these beautiful chicken pieces were salted, peppered, floured, dipped first in cream and then in fresh bread crumbs made from yesterday's baguette, and fried in butter and EVOO. While they fried, I made the experimental sauce...
Remember the pizza on the grill I made recently with a red pepper/smoked paprika purée?
Well, I was intrigued to see how this might work with chicken! So I took the cream left from dipping the chicken, added a splash of chicken stock and three tablespoons of the red pepper purée, and simmered it for a few minutes. It was still a bit strong, so I added a splash of fresh cream. That did it!
I served it alongside plain steamed corn and crispy cubed sautéed potatoes...
The purée took the schnitzel to a very fun, vaguely Spanish place. And I now have a new... and really flavorful... addition to the schnitzel sauces already in my repertoire. And I think I'm going to start keeping a (well-labeled) container of this purée in the freezer!!!