Chicken Schnitzel with Mustard Cream Sauce (2024)

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!

I don’t remember when I started making chicken schnitzel, but at some point, I added the mustard cream sauce. The combination is incredible!

Ingredients for Chicken Schnitzel with Mustard Cream Sauce

I included the following ingredients for the Chicken Schnitzel: Thinly sliced chicken breasts, milk, egg, flour, bread crumbs, salt, freshlyground pepper, and vegetable oil. I typically use peanut oil but any vegetable oil will work.

For the Mustard Cream Sauce, I used unsalted butter, flour, Dijon mustard, low sodium chicken broth, heavy cream and freshly ground pepper. I don’t put any salt in the sauce because the chicken broth has plenty.

Preparing the Chicken Schnitzel

The first and messiest step is breading the chicken.

I started by slicing the chicken breasts into 2 to 3 horizontal pieces (Photo 1). Then, I placed the thicker pieces between plastic wrap and pounded then thinner (Photo 2).

Next, I added the milk and egg to a Pyrex dish and whisked the two together to combine.Then, I added the flour, salt and pepper to a gallon Ziploc bag and gave the bag a shake to combine everything.

Now comes the messy part. I started by adding the chicken to the flour mixture to coat (Photo 3). Then, I dipped the floured chicken in the milk/egg mixture and added it again to the flour mixture, i.e., I double coat the chicken in flour (Photo 4).

After that, I dipped the floured chicken in the milk/egg mixture (Photo 5). Finally, I coated the chicken in breadcrumbs (Photo 6).

Once all of the chicken was breaded, I placed it in single layers on waxed paper and refrigerated it for at least an hour. Some time back, I read that the refrigeration is important to set the breading.

Making the Mustard Cream Sauce

In the meantime, I made the mustard cream sauce, which is basically a béchamel sauce with mustard and chicken broth! I started with a roux made with butter, flour and Dijon mustard.

Then, I added the pepper to the roux and whisked in the chicken broth and the cream.

I whisked the mixture over medium heat until it thickened and came to a boil.Then, I lowered the heat to low and continued cooking the sauce for about 20 minutes.

Finishing the Chicken Schnitzel with Mustard Cream Sauce

Now, was time to cook the chicken. I heated about ½ cup of peanut oil in a 12-inch skillet over medium heat. When the oil was hot, I added several pieces of the breaded chicken. I cooked both sides of the chicken to a golden brown. Then, I drained the cooked chicken on paper towels and repeated the process until all of the chicken wascooked.

The Chicken Schnitzel with Mustard Cream Sauce was totally incredible. In addition, the mustard cream sauce was excellent on the green beans. After a final garnish with minced parsley, we had an outstanding dinner. Yum!

I hope you enjoy the Chicken Schnitzel with Mustard Cream Sauce as much as we do! In fact, if you’re a schnitzel fan, you should consider trying the following:

• Jaeger Schnitzel
• Pork Schnitzel
• Pork Milanese

I’d love to hear how they turned out!

Recipe