Introduction:
This Crispy Chicken Schnitzel with Creamy Mustard Sauce is a delicious take on the classic schnitzel, offering a perfectly golden, crispy breaded chicken breast paired with a tangy and velvety mustard sauce. It’s a simple yet elegant dish that’s perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe:
- Crispy perfection: The breaded chicken is fried to golden, crunchy perfection.
- Flavorful sauce: The creamy mustard sauce adds a rich, tangy flavor that elevates the dish.
- Easy and quick: Ready in under 30 minutes, making it perfect for busy nights.
Ingredients:
For the Chicken Schnitzel:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (Panko or regular)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil for frying
For the Creamy Mustard Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions:
- Prepare the Chicken Schnitzel:
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick.
- Season both sides of the chicken breasts with salt and pepper.
- Set Up the Breading Station:
- In one shallow dish, place the flour and season with a pinch of salt.
- In a second dish, whisk the eggs with water.
- In a third dish, combine the breadcrumbs and grated Parmesan cheese.
- Bread the Chicken:
- Dredge each chicken breast first in the flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumb-Parmesan mixture, pressing the crumbs onto the chicken to ensure an even coating.
- Fry the Chicken:
- Heat about 1/4-inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded chicken breasts in batches, cooking for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Prepare the Creamy Mustard Sauce:
- In a small saucepan, melt the butter over medium heat. Add the chicken broth and bring to a simmer.
- Stir in the Dijon mustard and whole grain mustard, followed by the heavy cream. Simmer for 2-3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve:
- Place the crispy chicken schnitzels on plates and spoon the creamy mustard sauce over the top. Garnish with chopped parsley if desired.
Tips for Success:
- Pound the Chicken Evenly: Make sure the chicken breasts are evenly pounded for uniform cooking.
- Don’t Overcrowd the Pan: Fry the chicken in batches to ensure it stays crispy.
- Sauce Consistency: If the mustard sauce becomes too thick, thin it out with a splash of chicken broth.
Recipe Variations:
- Herb-Crusted Schnitzel: Add dried herbs like thyme or parsley to the breadcrumb mixture for extra flavor.
- Spicy Mustard Sauce: Stir in a bit of hot sauce or cayenne pepper to the mustard sauce for a spicy kick.
- Lemon Schnitzel: Serve the schnitzel with lemon wedges and skip the sauce for a lighter version.
Serving Suggestions:
- Pair with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
- Serve with buttered noodles or spaetzle for a more traditional touch.
Freezing and Storage:
- Storage: Leftover chicken schnitzels can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the breaded but uncooked chicken schnitzels in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container for up to 2 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat in a 350°F (175°C) oven until crispy and warmed through.
Special Equipment:
- Meat Mallet: For pounding the chicken breasts to an even thickness.
- Skillet: A large skillet is needed for frying the chicken.
FAQ:
- Can I bake the schnitzel instead of frying? Yes! Bake the breaded chicken breasts in a 400°F (200°C) oven for about 20 minutes, flipping halfway through, until golden and crispy.
- Can I make the mustard sauce ahead of time? The mustard sauce can be made ahead and reheated gently over low heat before serving.
Preparation Time:
- 10 minutes for prepping the ingredients.
Cook Time:
- 20 minutes for frying the chicken and making the sauce.
Total Time:
- 30 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 600
- Protein: 38g
- Carbohydrates: 25g
- Fat: 40g
- Saturated Fat: 15g
- Cholesterol: 180mg
- Sodium: 950mg
- Fiber: 1g
- Sugar: 2g
Crispy Chicken Schnitzel With Creamy Mustard Sauce
- Total Time: 30 minutes
Ingredients
Scale
For the Chicken Schnitzel:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups breadcrumbs (Panko or regular)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Vegetable oil for frying
For the Creamy Mustard Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Chicken Schnitzel:
- Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick.
- Season both sides of the chicken breasts with salt and pepper.
- Set Up the Breading Station:
- In one shallow dish, place the flour and season with a pinch of salt.
- In a second dish, whisk the eggs with water.
- In a third dish, combine the breadcrumbs and grated Parmesan cheese.
- Bread the Chicken:
- Dredge each chicken breast first in the flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumb-Parmesan mixture, pressing the crumbs onto the chicken to ensure an even coating.
- Fry the Chicken:
- Heat about 1/4-inch of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded chicken breasts in batches, cooking for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Prepare the Creamy Mustard Sauce:
- In a small saucepan, melt the butter over medium heat. Add the chicken broth and bring to a simmer.
- Stir in the Dijon mustard and whole grain mustard, followed by the heavy cream. Simmer for 2-3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve:
- Place the crispy chicken schnitzels on plates and spoon the creamy mustard sauce over the top. Garnish with chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal
- Fat: 40g
- Carbohydrates: 25g
- Protein: 38g
Closing Notes:
If you tried this Crispy Chicken Schnitzel with Creamy Mustard Sauce, let us know how it turned out! Don’t forget to tag us with your schnitzel creations and check back for more easy and delicious recipes.
