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