Description
Enjoy this crispy chicken schnitzel with a creamy, decadent sauce that transforms your meal into an extraordinary experience.
Ingredients
- 2 chicken breasts, cut in half lengthways to make 4 schnitzels
- 1 tsp salt flakes
- 1/4 tsp pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 cup plain/all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese
- Salt and pepper, to taste
- Mashed potatoes, steamed rice, or pasta
- Steamed greens
- 1 tbsp parsley, finely chopped
- Lemon wedges
Instructions
- Season the chicken schnitzels evenly with salt, pepper, paprika, onion powder, and dried thyme.
- Dredge each piece in flour, ensuring to shake off any excess.
- In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Cook the schnitzels in the skillet, about 3-4 minutes on each side, until they’re golden brown and cooked through. Remove them and keep warm.
- In the same pan, add the remaining tablespoon of butter and minced garlic. Sauté until fragrant.
- Pour in the chicken stock and bring it to a simmer.
- Stir in the heavy cream, Dijon mustard, and Parmesan cheese; mix until smooth.
- Season the sauce with salt and pepper according to your taste.
- Serve the chicken schnitzels drizzled with the creamy sauce, alongside mashed potatoes, rice, or pasta, and garnish with parsley and serve with lemon wedges.
Notes
Pound the chicken breasts to an even thickness for uniform cooking. For an even crispier coating, double-dip the schnitzels in flour and egg before frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German