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!
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.
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.
Preparing the Chicken Schnitzel
Preparing the Chicken SchnitzelThe first and messiest step is breading the chicken. I started by adding 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.
Now comes the messy part. I started by adding the chicken to the flour mixture to coat. 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.
From this point, I dipped the floured chicken in the milk/egg mixture and coated it with bread crumbs.
I placed the breaded chicken 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.
Then, I added the pepper to the roux and whisked in the chicken broth and the cream.
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.
Finishing the Chicken Schnitzel with Mustard Cream Sauce
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.
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!
This is a repost of a posting on August 14, 2015. I’ve updated the photos and the text. However, the recipes are the same great ones from 2015.
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:
I’d love to hear how they turned out!
- 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
- 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
Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. 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.
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.