Herb-crusted chicken with mustard cream sauce




Prep Time


Cook Time

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.



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


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.