Description
A comforting yet simple chicken schnitzel recipe with a creamy Parmesan sauce that is perfect for weeknight dinners.
Ingredients
Scale
- 2 chicken breasts, cut in half lengthways to make 4 schnitzels
- 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
- 1 tbsp unsalted butter
- 1 tbsp unsalted butter (for sauce)
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
- Mashed potatoes (for serving)
- Steamed rice (for serving)
- Pasta (for serving)
- Steamed greens (for serving)
- 1 tbsp parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge the chicken in flour, shaking off excess.
- Heat olive oil and butter in a skillet over medium heat.
- Cook the schnitzels until golden and cooked through, about 3-4 minutes per side.
- Remove schnitzels and tent with foil.
- In the same skillet, add butter and minced garlic, cooking until fragrant.
- Stir in chicken stock, cream, Dijon mustard, and Parmesan cheese; season with salt and pepper.
- Simmer sauce until slightly thickened, about 5 minutes.
- Serve schnitzels topped with creamy sauce alongside mashed potatoes, steamed rice, or pasta and steamed greens.
- Garnish with parsley and serve with lemon wedges.
Notes
For a crisp crust, ensure chicken is patted dry. The sauce thickens and flavors meld after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg