Description
A warm and inviting dish featuring crispy chicken schnitzels smothered in a velvety sauce, perfect for family dinners or potlucks.
Ingredients
- 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 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 or steamed rice or 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 them in flour, shaking off the excess.
- In a large skillet, heat olive oil and butter over medium heat.
- Cook the schnitzels for about 3-4 minutes on each side or until golden brown and cooked through.
- Remove the schnitzels from the skillet and set aside.
- For the sauce, in the same skillet, add butter and minced garlic, sautéing until fragrant.
- Pour in the chicken stock and let it simmer for a couple of minutes.
- Stir in the cream, Dijon mustard, and Parmesan cheese until smooth.
- Season with salt and pepper to taste.
- Return the schnitzels to the pan to coat in the sauce.
- Serve hot with mashed potatoes, rice, or pasta and steamed greens. Garnish with parsley and lemon wedges.
Notes
For extra crunch, try using panko breadcrumbs instead of flour for dredging. Leftovers can be kept in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern