Creamy Chicken Schnitzel with Sauce
This delightful dish features crispy chicken schnitzels paired with a rich and creamy sauce, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 2 pieces 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 for dredging
- 1 tbsp olive oil for frying
- 2 tbsp unsalted butter 1 tbsp for frying, 1 tbsp for sauce
For the Sauce
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese grated
- Salt and pepper, to taste
For Serving
- Mashed potatoes, steamed rice, or pasta for serving
- Steamed greens for a vibrant touch
- 1 tbsp parsley, finely chopped for garnish
- Lemon wedges for serving
Instructions
Preparation
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge each schnitzel in flour and shake off any excess flour.
Cooking
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the schnitzels for about 4-5 minutes on each side, until they turn golden brown and are cooked through.
- Remove the schnitzels from the skillet and keep them warm.
Making the Sauce
- In the same skillet, melt the remaining butter and sauté the minced garlic until it becomes fragrant.
- Add chicken stock, cream, Dijon mustard, and Parmesan cheese to the skillet.
- Stir the sauce until it becomes smooth and creamy. Season with salt and pepper to taste.
Serving
- Serve the schnitzels drizzled with the creamy sauce, alongside mashed potatoes, steamed greens, and lemon wedges. Garnish with parsley.
Notes
For maximum flavor, serve the schnitzel hot, and do not overcrowd the skillet while frying. Use freshly steamed greens and lemon wedges for an elevated touch.