Description
A quick and flavorful chicken schnitzel recipe topped with a rich cream sauce, perfect for weeknight dinners or special gatherings.
Ingredients
- 2 chicken breasts, cut in half lengthways
- 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
- 1 tbsp unsalted butter
- 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, for serving
- Steamed greens, for serving
- 1 tbsp parsley, finely chopped, for garnish
- Lemon wedges, for serving
Instructions
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme, ensuring each piece is evenly coated.
- Dredge the seasoned chicken in flour, shaking off any excess to promote even browning during cooking.
- Heat olive oil and a tablespoon of unsalted butter in a skillet over medium heat. Cook the chicken schnitzels until they are golden brown and cooked through, about 4-5 minutes per side. Once done, remove from the pan and keep warm.
- In the same skillet, add another tablespoon of butter along with the minced garlic. Sauté for one minute, allowing the garlic to become fragrant.
- Pour in the chicken stock while scraping up the browned bits from the bottom of the skillet. Stir in the thickened cream, Dijon mustard, and Parmesan cheese. Cook until the sauce thickens, adjusting with salt and pepper to taste.
- Serve the schnitzels with the sauce drizzled on top. Pair them with mashed potatoes, steamed rice, or pasta, along with steamed greens. Garnish with parsley and serve with lemon wedges on the side.
Notes
Keep the schnitzels warm in a low-temperature oven while preparing the sauce. For added flavor, consider experimenting with spices or adding cayenne pepper for a kick.
