Best 4 Chicken Schnitzel With Mustard Sauce Recipes

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Indulge in a culinary journey with our tantalizing Chicken Schnitzel with Mustard Sauce recipe, a perfect fusion of crispy, succulent chicken and a velvety, tangy sauce. This delectable dish promises an explosion of flavors that will leave your taste buds dancing.

Our comprehensive guide includes three variations of this classic: the traditional Chicken Schnitzel with Mustard Sauce, a zesty Lemon Mustard Sauce variation, and a creamy Mushroom Mustard Sauce option. Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks.

Discover the secrets behind achieving perfectly crispy schnitzel, from choosing the right cut of chicken to mastering the art of breading and frying. Learn how to elevate the mustard sauce with simple yet effective techniques, transforming it from ordinary to extraordinary.

With our detailed recipes and helpful tips, you'll be able to prepare this restaurant-quality dish in the comfort of your own home. Impress your family and friends with this culinary masterpiece, perfect for special occasions or a delightful weeknight dinner. Get ready to tantalize your senses with the irresistible combination of crispy chicken and luscious mustard sauce.

Here are our top 4 tried and tested recipes!

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL



Amazingly Tasty and Crispy Chicken Schnitzel image

Tasty and easy to make. Kids love it and you all will want more!

Provided by PaZchut

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 26m

Yield 12

Number Of Ingredients 11

2 large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12 boneless chicken breast halves, pounded very thin
1 lemon, cut into wedges

Steps:

  • Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
  • Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
  • Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
  • Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g

CHICKEN SCHNITZEL WITH MUSTARD CREAM SAUCE



Chicken Schnitzel with Mustard Cream Sauce image

I never met a schnitzel that I didn't like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world!

Provided by Chula King

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 1/2 pounds boneless skinless chicken breasts
1 egg
1/2 cup milk
1 cup all-purpose flour
1 Tablespoon Kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 cups plain dry bread crumbs
1/2 cup vegetable oil for frying
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 Tablespoons Dijon mustard
1 1/4 cups low sodium chicken broth
3/4 cup heavy cream
1/4 teaspoon freshly ground pepper

Steps:

  • Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4-inch thick. Set aside.
  • Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.
  • Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.
  • Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.
  • Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups.

Nutrition Facts : Calories 647 kcal, Carbohydrate 39 g, Protein 33 g, Fat 39 g, SaturatedFat 25 g, Cholesterol 152 mg, Sodium 432 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH MUSTARD SAUCE



Chicken with Mustard Sauce image

This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon zest
3 tablespoons fat-free milk

Steps:

  • In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN SCHNITZEL WITH MUSHROOM SAUCE



Chicken Schnitzel with Mushroom Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 14

2 bone-in chicken breasts
3/4 cup flour
2 large eggs beaten
1 cup plain breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup canola oil
2 tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1 teaspoon chopped garlic
1 cup chicken broth
1 tablespoon Worcestershire sauce
1/3 cup sour cream
1 tablespoon chopped parsley, for garnish

Steps:

  • Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
  • Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
  • In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.

Tips:

  • Use thin cutlets of chicken breast for even cooking.
  • Pound the chicken cutlets to an even thickness to ensure even cooking.
  • Use a light touch when breading the chicken to avoid a heavy coating.
  • Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.
  • Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked through.
  • Make sure the mustard sauce is heated through before serving.

Conclusion:

Chicken schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy chicken, tangy mustard sauce, and creamy mashed potatoes is sure to please everyone at the table. With a few simple tips, you can make sure your chicken schnitzel turns out perfectly every time.

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