German-style Chicken Schnitzel with Mustard Cream Sauce

Ingredients

• 4 chicken breast cutlets (about 500g / 1.1 lb) 4 chicken breast cutlets (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard 1 tablespoon whole grain mustard
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the chicken breast cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, salt, and black pepper.
3. 3.
   Dredge each chicken cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate saucepan, combine the heavy cream, Dijon mustard, and whole grain mustard. Cook over medium heat until the sauce thickens slightly, about 5 minutes.
6. 6.
   Serve the crispy chicken schnitzel with the mustard cream sauce drizzled over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken evenly to ensure even cooking and tender results.
• Breadcrumbs — For extra flavor, use homemade breadcrumbs or panko breadcrumbs.
• Mustard — Adjust the amount of mustard according to your preference for tanginess.

Tips & Tricks

• To keep the schnitzels crispy, place them on a wire rack instead of a plate after frying.
• Serve with a squeeze of fresh lemon juice for a burst of acidity.
• For a healthier alternative, bake the schnitzels in the oven instead of frying.

Serving advice

Serve the Chicken Schnitzel with Mustard Cream Sauce alongside traditional German sides like potato salad or sauerkraut. Add a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the golden-brown schnitzels on a platter, drizzle the mustard cream sauce over them, and sprinkle with chopped parsley for a pop of color. Serve with the sides neatly plated for an appetizing presentation.