Chicken Schnitzel with Mustard Cream Sauce
Ingredients
Chicken
1/2 cup milk
1 egg
1 Tablespoon Kosher salt
1 1/2 cups plain dry bread crumbs
1/2 cup vegetable oil for frying
1 1/2 pounds boneless skinless chicken breasts
1 cup all-purpose flour
1/4 teaspoon freshly ground pepper
Mustard Cream Sauce
1/4 teaspoon freshly ground pepper
2 Tablespoons Dijon mustard
1 1/4 cups low sodium chicken broth
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
3/4 cup heavy cream
Instructions
First Chicken
Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. Set aside.
Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.
Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.
Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve
Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.
Then Mustard Cream Sauce
Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly.
Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups. Happy Cooking TimeJ
