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Creamy Chicken Schnitzels

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Tender chicken schnitzels coated in a rich, creamy sauce made with chicken stock, heavy cream, and Parmesan cheese, perfect for any weeknight dinner.

Ingredients

Scale
  • 2 chicken breasts, cut in half lengthways
  • 1 tsp salt flakes
  • 1/4 tsp pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/4 cup plain/all-purpose flour
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp garlic, freshly minced
  • 1/2 cup chicken stock
  • 300 ml thickened/heavy cream
  • 1 tsp Dijon mustard
  • 1/2 cup Parmesan cheese
  • Salt and pepper, to taste
  • Mashed potatoes, steamed rice, or pasta for serving
  • Steamed greens for serving
  • 1 tbsp parsley, finely chopped (for garnish)
  • Lemon wedges for serving

Instructions

  1. Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
  2. Dredge the schnitzels in flour, shaking off the excess.
  3. In a skillet, heat olive oil and 1 tbsp of butter over medium heat.
  4. Cook the schnitzels for 4-5 minutes on each side until golden and cooked through.
  5. Remove the schnitzels and set aside.
  6. In the same skillet, add the remaining butter and garlic, sauté for 1 minute.
  7. Stir in chicken stock, cream, and Dijon mustard.
  8. Simmer for 5 minutes until slightly thickened.
  9. Add Parmesan cheese, and season with salt and pepper to taste.
  10. Return schnitzels to the skillet, coating them in the sauce.

Notes

For a crunchier schnitzel, consider double-coating with flour and egg. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Find it online: https://sousviderecipe.com/creamy-chicken-schnitzels/