Best Creamy Chicken Schnitzel Recipes

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL

Creamy Asparagus Sauce with Chicken Schnitzel image

Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.

Provided by julesrollo

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can asparagus spears, drained
1 ¼ cups light cream
2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil

Steps:

Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g

CREAMY CHICKEN SCHNITZEL

Creamy Chicken Schnitzel image

This is a really quick chicken schnitzel recipe, called Rahmschnitzel in Switzerland. It's a popular dish in Switzerland. This one is quite easy to prepare, and the creamy pan sauce is great served over the schnitzel as well as any potato or rice dishes you might wish to serve with the schnitzel.

Provided by Vickie Parks

Categories Chicken

Time 30m

Number Of Ingredients 7

Ingredients

2 chicken breasts
2 Tbsp unsalted butter
1/2 c low-sodium chicken stock
1 Tbsp all-purpose flour
1/2 c sour cream
1/4-1/2 Tbsp lemon juice
salt and pepper, to taste

Steps:

1. Pound the chicken breasts to form thin cutlets. Season the chicken cutlets with salt and pepper, and cut into approximately 2x3-inch pieces. Brown both sides of the cutlets in a skillet with a little butter to prevent sticking. Once browned on both sides, set cutlets aside.
2. Pour the stock into the pan and stir with a wooden spoon, scraping up pan juices and chicken pieces.
3. Mix together the flour and sour cream, and stir the sour cream mixture into the pan (with the chicken stock). Return chicken cutlets to the pan, cover and simmer slowly over medium-low heat for about 10 minutes or until chicken is tender and fully cooked. Season the creamy pan sauce with a little lemon juice, salt, and pepper, if desired.
4. Serve the chicken schnitzel with Spaetzle (or potato pancakes) with plenty of the creamy pan sauce spooned on top.