ADVERTISEMENT
Pound the chicken breasts to an even thickness.
Season the flour with salt and pepper. Dredge each chicken breast in the flour, dip in the beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.
Stir in heavy cream, chicken broth, and Dijon mustard. Bring to a simmer.
Add chopped parsley and thyme, and season with salt and pepper. Cook until the sauce thickens slightly.
Pour the creamy herb sauce over the chicken schnitzel.
Garnish with additional chopped parsley before serving.
Notes:
Serve with mashed potatoes or a side salad for a complete meal.
Adjust the thickness of the sauce by adding more chicken broth or cream as needed.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Servings: 4
ADVERTISEMENT
