Ingredients:
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
½ cup vegetable oil (for frying)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons Dijon mustard
½ cup chicken broth
¼ cup grated Parmesan (for sauce)
1 teaspoon lemon juice
2 tablespoons fresh parsley, chopped
Directions:
Pound the chicken breasts to an even ½-inch thickness.
Set up a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
Dredge each chicken breast in flour, dip in egg, then coat thoroughly in the breadcrumb mixture.
Heat vegetable oil in a large skillet over medium-high heat. Fry each chicken breast for about 3-4 minutes per side or until golden brown and crispy. Drain on paper towels.
In the same pan, melt butter and sauté garlic for 1 minute.
Stir in heavy cream, Dijon mustard, and chicken broth, bringing to a gentle simmer.
Add Parmesan cheese and lemon juice, stirring until smooth and creamy.
Return the schnitzels to the pan and coat them in the sauce. Simmer for 2 minutes.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 620 kcal | Servings: 2 servings
