Best 5 Creamy Chicken Schnitzel Recipes

CHICKEN SCHNITZEL WITH MUSTARD CREAM SAUCE

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.

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL

Steps:

• Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

CHICKEN SCHNITZEL WITH CREAMY MUSHROOM SAUCE

Steps:

• Prepare:Line a baking sheet with aluminum foil, and pop it in the oven. Turn oven on to 'keep warm' setting. Beat eggs with minced garlic, salt and pepper in a medium bowl. On a big plate combine almond flour or breadcrumbs with parmesan cheese. Dip cutlets in egg mixture to coat, and then dredge in almond flour/breadcrumbs mixture. Set aside. Chicken Schnitzel:Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high heat. Add chicken to skillet. Note: Do not cram them all in there, by the way, split it in 2 batches of how ever you need to make sure they all can lay comfortably on skillet. Cook until golden brown, which is about 2-3 minutes on each side. When cooked, transfer chicken to the baking pan in the oven with tongs. If you split it in batches, continue this step for each batch. Very important to add more oil as needed. Lemon Sauce:In a separate small skillet, heat 1 tbsp butter and add 1/4 cup of white wine. Heat for 30 seconds and then stir in 1/2 cup chicken broth and lemon juice. Season with salt and pepper and let is simmer for 2 minutes. While this simmers, start on the mushroom sauce. Mushroom Sauce:In another medium skillet, saute onion in a tbsp of olive oil until translucent. Add mushrooms and saute for 5 minutes. Add 1/2 cup chicken broth and 1/2 cup white wine and cook for 3 minutes. Add 1/2 cup of heavy cream and bring to a boil and simmer. In a small bowl, 2 tbsp of cream with 2 tbsp flour to create a slurry. Add slurry to mushroom mixture, mix well, and then bring to a boil for 1 minute or 2. Assembly:Remove chicken from oven and top with lemon chicken broth first, then the mushroom sauce.

CHICKEN SCHNITZEL WITH MANGO CREAM SAUCE

Steps:

• Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
• Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
• Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
• Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
• Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).