Description
A nostalgic family recipe featuring tender chicken schnitzels with a rich and creamy garlic sauce.
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
- 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, steamed greens
- 1 tbsp parsley, finely chopped
- Lemon wedges
Instructions
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme, making sure every piece is well coated.
- Dredge each schnitzel in flour, shaking off any excess.
- In a large skillet, heat olive oil and unsalted butter over medium heat and add schnitzels. Cook for about 4-5 minutes on each side until golden brown and cooked through.
- Remove schnitzels from the skillet and set aside.
- In the same skillet, add more butter and minced garlic; sauté for about 1 minute until fragrant.
- Pour in chicken stock, heavy cream, and Dijon mustard. Stir to combine.
- Add Parmesan cheese and stir until melted. Season with salt and pepper to taste and let simmer until thickened.
- Drizzle the creamy sauce over the schnitzels and serve with mashed potatoes, steamed greens, and garnish with parsley and lemon wedges.
Notes
For extra crunch, consider double-dipping the chicken in beaten egg before dredging in flour.
