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Chicken Schnitzel with Mustard Cream Sauce
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4.8 from 62 votes

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! 
Prep Time20 mins
Cook Time30 mins
Resting Time1 hr
Total Time50 mins
Course: Main Course
Cuisine: German
Servings: 6 servings
Calories: 647kcal
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



  • 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.


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