Tender, crispy chicken is paired with a creamy sauce. It’s a great idea to crumb extra chicken and freeze it for an easy weeknight meal.
Ingredients
For the chicken
- 4 large skinless, boneless chicken thighs
- 1 cup panko breadcrumbs
- 1½ teaspoons Italian herbs
- 1 teaspoon garlic salt
- Ground black pepper, to taste
- ¼ cup flour
- 2 eggs
- 1 tablespoon water
- Oil, for frying
- Chopped fresh rosemary, to garnish
For the mustard cream sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons dijon mustard
- ¼ teaspoon ground black pepper
- 1¼ cups chicken stock
- ¾ cup cream
- ⅛ cup grated parmesan
Method
For the herb-crusted chicken with mustard cream sauce
- Place the chicken thighs between 2 sheets of baking paper and use a rolling pin to pound them flat.
- Combine the breadcrumbs, Italian herbs, garlic salt and pepper on a plate.
- Place the flour on a separate plate.
- Beat the eggs and the water in a shallow bowl.
- Coat the chicken in the flour, then the egg and finally the breadcrumb mixture. Set aside in the refrigerator.
- To make the Mustard Cream Sauce, melt the butter in a medium saucepan. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper. Continue to cook for 1 minute.
- Slowly whisk in the stock and cream until well combined. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- While the sauce is cooking, heat a little oil in a large pan and fry the chicken until golden brown and cooked through.
- When the sauce has thickened well, add the parmesan and stir until melted.
- Serve the schnitzels topped with the Mustard Cream Sauce and garnished with rosemary.