Schnitzel Supreme
Larissa Hauptmeier
11 months ago
A delicious and flavorful dish that combines crispy breaded schnitzel with a creamy and tangy sauce.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
30g
Fat
25g
Sat Fat
10g
Carbs
30g
Chole
150mg
Fiber
2g
Sugar
2g
Sodium
800mg
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
- In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese, salt, pepper, and paprika.
- Dredge each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked chicken breasts to a baking sheet and place them in the preheated oven for about 10 minutes, or until cooked through.
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until lightly golden.
- Gradually whisk in the chicken broth and bring the mixture to a simmer. Cook for about 2-3 minutes, or until thickened.
- Stir in the heavy cream, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Remove the chicken breasts from the oven and serve them with the creamy sauce. Garnish with chopped parsley.
- Enjoy your Schnitzel Supreme!
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