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Home » International » Chicken Schnitzel with Mustard Cream Sauce

Chicken Schnitzel with Mustard Cream Sauce

By Chula King · September 16, 2020 · Updated December 1, 2020

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Chicken Schnitzel with Mustard Cream Sauce

I never met a schnitzel that I didn’t like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world! 

Adding Cream sauce to Chicken Schnitzel

I don’t remember when I started making chicken schnitzel, but at some point, I added the mustard cream sauce. The combination is incredible!

Ingredients for Chicken Schnitzel with Mustard Cream Sauce

I included the following ingredients for the Chicken Schnitzel: Thinly sliced chicken breasts, milk, egg, flour, bread crumbs, salt, freshly ground pepper, and vegetable oil.  I typically use peanut oil but any vegetable oil will work.

Ingredients for Chicken Schnitzel

For the Mustard Cream Sauce, I used unsalted butter, flour, Dijon mustard, low sodium chicken broth, heavy cream and freshly ground pepper. I don’t put any salt in the sauce because the chicken broth has plenty.

Ingredients for Mustard Cream Sauce

Preparing the Chicken Schnitzel

The first and messiest step is breading the chicken.

I started by slicing the chicken breasts into 2 to 3 horizontal pieces (Photo 1). Then, I placed the thicker pieces between plastic wrap and pounded then thinner (Photo 2).

Preparing the chicken

Next, I added the milk and egg to a Pyrex dish and whisked the two together to combine. Then, I added the flour, salt and pepper to a gallon Ziploc bag and gave the bag a shake to combine everything.

Adding pepper to flour and salt

Now comes the messy part. I started by adding the chicken to the flour mixture to coat (Photo 3). Then, I dipped the floured chicken in the milk/egg mixture and added it again to the flour mixture, i.e., I double coat the chicken in flour (Photo 4).

After that, I dipped the floured chicken in the milk/egg mixture (Photo 5). Finally, I coated the chicken in breadcrumbs (Photo 6). 

Breading the chicken

Once all of the chicken was breaded, I placed it in single layers on waxed paper and refrigerated it for at least an hour. Some time back, I read that the refrigeration is important to set the breading.

Making the Mustard Cream Sauce

In the meantime, I made the mustard cream sauce, which is basically a béchamel sauce with mustard and chicken broth! I started with a roux made with butter, flour and Dijon mustard.

Whisking butter flour and mustard in saucepan

Then, I added the pepper to the roux and whisked in the chicken broth and the cream.

Adding Cream to saucepan

I whisked the mixture over medium heat until it thickened and came to a boil. Then, I lowered the heat to low and continued cooking the sauce for about 20 minutes.

Whisking Mustard Cream sauce for Chicken Schnitzel

Finishing the Chicken Schnitzel with Mustard Cream Sauce

Now, was time to cook the chicken.  I heated about 1/2 cup of peanut oil in a 12-inch skillet over medium heat. When the oil was hot, I added several pieces of the breaded chicken. I cooked both sides of the chicken to a golden brown. Then, I drained the cooked chicken on paper towels and repeated the process until all of the chicken was cooked.

Cooking chicken schnitzel

The Chicken Schnitzel with Mustard Cream Sauce was totally incredible. In addition, the mustard cream sauce was excellent on the green beans. After a final garnish with minced parsley, we had an outstanding dinner.  Yum!

Chicken Schnitzel with Mustard Cream Sauce

I hope you enjoy the Chicken Schnitzel with Mustard Cream Sauce as much as we do! In fact, if you’re a schnitzel fan, you should consider trying the following:

  • Jaeger Schnitzel
  • Pork Schnitzel
  • Pork Milanese

I’d love to hear how they turned out!

Chicken Schnitzel with Mustard Cream Sauce

Chicken Schnitzel with Mustard Cream Sauce

I never met a schnitzel that I didn't like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world! 
4.8 from 62 votes
Print Pin
Course: Main Course
Cuisine: German
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 50 minutes
Servings: 6 servings
Calories: 647kcal
Author: Chula King

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 Tablespoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups plain dry bread crumbs
  • 1/2 cup vegetable oil for frying

Mustard Cream Sauce

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons Dijon mustard
  • 1 1/4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1/4 teaspoon freshly ground pepper

Instructions

Chicken

  • Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4-inch thick. Set aside.
  • Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.
  • Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.
  • Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.

Mustard Cream Sauce

  • Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups.

Nutrition

Calories: 647kcal | Carbohydrates: 39g | Protein: 33g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 152mg | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 1.6mg | Calcium: 109mg | Iron: 3.1mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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Filed Under: International, Poultry

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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