CHICKEN SCHNITZEL with SATSUMA BUTTER SAUCE

Chicken Schnitzel with Satsuma Butter Sauce

2 cups Italian style bread crumbs
½ cup grated Parmesan cheese
2 cups all purpose flour seasoned with 2 tablespoons
Rouses Cajun Seasoning
3 eggs beaten
4 boneless skinless chicken breasts,
   thin sliced (4 oz each)
½ cup first cold pressed olive oil

In shallow dish or pie plate, mix bread crumbs with Parmesan cheese and Cajun seasoning. In another
shallow dish or pie plate, beat egg. Coat chicken with seasoned flour then dip into egg, and coat it with bread crumbs until completely covered all around. In a twelve inch nonstick skillet, heat oil over medium heat. Add chicken, cook four to six minutes, turning once, until golden brown. Cover, and cook eight to ten minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to greased baking sheet.

Satsuma Butter Sauce

1 cup satsuma juice
1 satsuma, zested
1/4 cup finely chopped white onions
½ teaspoon kosher salt
½ teaspoon cracked black pepper
2 cloves finely chopped garlic
1 sprig fresh marjoram
½ cup white wine pinot grigio
½ cup low sodium chicken stock
1 tablespoon honey
1/2 cup heavy cream
1 stick butter, cut into small pieces

In a small sauce pan combine satsuma juice, zest, onions, salt, pepper, garlic, marjoram, wine, chicken stock and honey and bring to a boil. Reduce heat to a low simmer and allow to cook until liquid has reduced by ½ and starting to thicken, about five minutes. Add cream and continue to cook for another five minutes. Whisk in butter. Stir until thickened to sauce consistency.