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Chicken Schnitzel with Creamy Sauce

A comforting classic, this chicken schnitzel is crispy and delicious, served with a rich and creamy sauce that brings warmth and joy to any dinner table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Chicken Schnitzel
  • 2 pieces chicken breasts, cut in half lengthways Opt for fresh chicken breasts for best flavor.
  • 1 tsp salt flakes Adjust to taste.
  • 1/4 tsp pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme Fresh thyme can also be used.
  • 1/4 cup plain/all-purpose flour To dredge the chicken.
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter For frying.
For the Creamy Sauce
  • 1 tbsp garlic, freshly minced Adds flavor to the sauce.
  • 1/2 cup chicken stock
  • 300 ml thickened/heavy cream For richness; half-and-half can be a lighter alternative.
  • 1 tsp Dijon mustard Can substitute with yellow or whole-grain mustard.
  • 1/2 cup Parmesan cheese
For Serving
  • Mashed potatoes or steamed rice or pasta as desired accompaniment Choose your preferred side.
  • 1 tbsp parsley, finely chopped For garnish.
  • Lemon wedges as needed for serving Adds brightness to the dish.

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, paprika, onion powder, and dried thyme.
  2. Dredge the seasoned chicken in flour, shaking off any excess.
Cooking
  1. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
  2. Add the chicken to the skillet, cooking until golden brown and fully cooked through, about 3-4 minutes per side.
  3. In the skillet, add another tablespoon of butter and minced garlic, sautéing until fragrant.
  4. Pour in the chicken stock, cream, and Dijon mustard, stirring well and letting it simmer for around 5 minutes.
  5. Add in the Parmesan cheese, salt, and pepper to taste, stirring until combined and creamy.
Serving
  1. Serve the schnitzels piled high with the creamy sauce, alongside mashe potatoes, rice, or pasta, and steamed greens.
  2. Garnish with parsley and serve with lemon wedges.

Notes

You can prep the chicken and sauce in advance. Store the dredged chicken in the refrigerator for up to 24 hours. The sauce can also be made ahead of time and gently reheated.