introduction
This Chicken Schnitzel with Creamy Sauce is a simple, tasty meal. The chicken is thin, seasoned, and fried until golden. Then a rich cream sauce goes on top. Serve it with potatoes, rice, or pasta for a full meal. For a simple sweet finish, try a light dessert like the banana pudding recipe after this dish.
why make this recipe
Make this recipe when you want a quick, comforting dinner. It cooks fast and uses common ingredients. The creamy sauce adds flavor without hard work. This is a good choice for busy weeknights or guests who like a classic, rich plate. If you like simple menus, see this easy banana pudding idea for a paired dessert.
how to make Chicken Schnitzel with Creamy Sauce
Work in clear steps and keep the pan at medium heat. Season and flour the chicken, fry until golden, then make the sauce in the same pan. Follow the directions below and serve while hot. For extra help with step pacing, look for step-by-step cooking tips that show timing ideas you can use.
Ingredients :
- 2 chicken breasts, cut in half lengthways to make 4 schnitzels
- 1 tsp salt flakes
- 1/4 tsp pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 cup plain/all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese
- Salt and pepper, to taste
- Mashed potatoes, steamed rice or pasta (for serving)
- Steamed greens (for serving)
- 1 tbsp parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
You can check ingredient layout and serve ideas while you cook, or pair this with other simple dishes like the banana pudding for an easy menu.
Directions :
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge the seasoned schnitzels in flour.
- Heat olive oil and butter in a pan over medium heat.
- Cook the schnitzels until golden brown and cooked through, about 3-4 minutes per side.
- Remove from pan and keep warm.
- In the same pan, add more butter and garlic; sauté until fragrant.
- Add chicken stock and bring to a simmer.
- Stir in cream, Dijon mustard, and Parmesan cheese; season with salt and pepper.
- Pour the sauce over the schnitzels.
- Serve with mashed potatoes, rice, or pasta, and garnish with parsley and lemon wedges.
While you follow these steps, keep timing steady and use medium heat so the sauce stays smooth. For a full menu idea, you might pair it with a small dessert such as a quick pudding.
how to serve Chicken Schnitzel with Creamy Sauce
Serve the schnitzels hot with a spoon of the creamy sauce over each piece. Add mashed potatoes, rice, or pasta on the side. Put steamed greens for color and freshness. Squeeze lemon over the chicken just before eating for a bright taste. You can also offer extra grated Parmesan at the table. For side dish inspiration, try pairing with a simple dessert like banana pudding.
how to store Chicken Schnitzel with Creamy Sauce
Cool the schnitzels and sauce to room temperature. Put them in an airtight container and keep in the fridge for up to 3 days. Store the sauce separate if you can; this keeps the breading crisper. To reheat, warm the sauce slowly in a pan and heat schnitzels in a low oven or a skillet until hot.
tips to make Chicken Schnitzel with Creamy Sauce
- Pound the chicken thin so it cooks quickly and evenly.
- Pat the chicken dry before seasoning to help the coating stick.
- Use medium heat to avoid burning the breadcrumb or over-reducing the sauce.
- Grate the Parmesan fresh for best melt and flavor.
- If you want a crispier result, finish schnitzels in a hot oven for a few minutes.
Pair this meal with a quick dessert if you like, such as the easy pudding idea.
variation (if any)
- Add a teaspoon of mustard to the sauce for a tangier kick.
- Stir in chopped mushrooms when you sauté the garlic for added texture.
- Use lemon zest in the sauce for a fresh lift.
- Swap Parmesan for Gruyère for a different cheese flavor.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and flatten them. They may need a little more time to cook.
Q: Can I make the sauce dairy-free?
A: You can try a dairy-free cream and a vegan cheese, but the taste will change. Use a good stock and season well.
Q: How do I keep the schnitzel crispy after reheating?
A: Reheat in a preheated oven at 180°C (350°F) for 8-10 minutes. This keeps the crust crisper than a microwave.
Q: Can I freeze the cooked schnitzels?
A: You can freeze them without sauce for up to 2 months. Thaw in the fridge before reheating.
Q: Is the sauce safe to thicken more?
A: Yes. Simmer a little longer to reduce and thicken, but stir often so the cream does not burn.
Conclusion
For a mustard cream twist on this dish, check the Chicken Schnitzel with Mustard Cream Sauce – Pudge Factor for ideas. If you like a version with a cheesy sauce, see the Chicken Schnitzel with Creamy Cheese Sauce – 3CatsFoodie page for more cheese tips. For a green twist that adds vegetables to the sauce, read Chicken Schnitzel With Creamy Kale – What’s Gaby Cooking.
Chicken Schnitzel with Creamy Sauce
Ingredients
For the Schnitzels
- 2 pieces chicken breasts, cut in half lengthways to make 4 schnitzels Pound the chicken thin for even cooking.
- 1 tsp salt flakes
- 1/4 tsp pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 cup plain/all-purpose flour For dredging the chicken.
- 1 tbsp olive oil For frying.
- 1 tbsp unsalted butter For frying.
For the Cream Sauce
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese Grated fresh for best flavor.
For Serving
- Mashed potatoes, steamed rice or pasta For serving
- Steamed greens For serving For color and freshness.
- 1 tbsp parsley, finely chopped For garnish.
- Lemon wedges For serving.
Instructions
Preparation
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge the seasoned schnitzels in flour.
Cooking
- Heat olive oil and butter in a pan over medium heat.
- Cook the schnitzels until golden brown and cooked through, about 3-4 minutes per side.
- Remove from pan and keep warm.
Making the Sauce
- In the same pan, add more butter and garlic; sauté until fragrant.
- Add chicken stock and bring to a simmer.
- Stir in cream, Dijon mustard, and Parmesan cheese; season with salt and pepper.
- Pour the sauce over the schnitzels.
Serving
- Serve the schnitzels hot with a spoon of the creamy sauce over each piece.
- Add mashed potatoes, rice, or pasta on the side.
- Garnish with parsley and lemon wedges.
