Chicken Schnitzel with Mustard Cream Sauce
Golden chicken schnitzel paired with creamy mustard sauce. Perfectly crispy, easy to make, and ideal for weeknight dinners or entertaining.
Ingredients
For the Chicken Schnitzel
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1½ cups panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying
For the Mustard Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cups heavy cream
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- 1. Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap. Pound to an even thickness (~¼ inch).
- Season both sides with salt and pepper.
2. Set Up the Breading Station
- Use three shallow dishes: flour, beaten eggs mixed with milk, and panko breadcrumbs.
- Dredge each chicken breast in flour, dip in egg mixture, and coat thoroughly with breadcrumbs. Set aside.
3. Cook the Schnitzel
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Fry chicken breasts in batches, 2–3 minutes per side, until golden and cooked through.
- Drain on paper towels to remove excess oil.
4. Make the Mustard Cream Sauce
- Melt butter in a medium saucepan over medium heat. Add flour and whisk to form a roux; cook 1 minute.
- Gradually whisk in chicken broth, then stir in heavy cream and Dijon mustard.
- Simmer 2–3 minutes until smooth and creamy. Season with salt and pepper.
5. Serve
- Drizzle mustard cream sauce over schnitzels or serve on the side.
- Pair with mashed potatoes, roasted vegetables, or a light salad.
Notes
- Pound chicken evenly to ensure it cooks uniformly.
- Use panko breadcrumbs for a lighter, crunchier coating.
- Serve immediately for best texture; sauce can be made ahead.
- Experiment with herbs in the cream sauce for added flavor.