4.32 from 19 votes
Chicken Schnitzel with Mustard Cream Sauce
Prep Time
20 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
50 mins
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! 
Course: Main Course
Cuisine: German
Keyword: Chicken Schnitzel, Schnitzel
Servings: 6 servings
Calories: 647 kcal
Author: Chula King
  • 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
  1. 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.

  2. 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.
  3. 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.

  4. 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
  1. 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 Facts
Chicken Schnitzel with Mustard Cream Sauce
Amount Per Serving
Calories 647 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 25g125%
Cholesterol 152mg51%
Sodium 432mg18%
Potassium 603mg17%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 2g2%
Protein 33g66%
Vitamin A 660IU13%
Vitamin C 1.6mg2%
Calcium 109mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.