If you’re craving a dish that combines crispiness, comfort, and a touch of elegance, Chicken Schnitzel with Mustard Cream Sauce is sure to capture your heart. This isn’t just any chicken dinner; it’s golden, juicy cutlets paired with a creamy, tangy sauce that’ll have you sopping up every drop. Whether you’re looking for a weeknight win or an impressive dinner for guests, this recipe is a delicious way to bring everyone to the table—for seconds and even thirds!

Ingredients You’ll Need

Chicken Schnitzel with Mustard Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Schnitzel with Mustard Cream Sauce is how a handful of humble pantry staples and a few fridge favorites turn into something truly special. Each ingredient has a little role to play in making this meal pop with flavor, crunch, and creamy goodness.

Chicken Breasts: Use 1 1/2 pounds of boneless, skinless chicken breasts—when sliced and pounded thin, they provide the perfect base for that classic schnitzel crisp.
Egg: One egg helps the breading stick to the chicken, creating a beautifully even coating.
Milk: Half a cup of milk (whisked with the egg) adds moisture, ensuring the breading crisps up golden without drying the chicken.
All-Purpose Flour: You’ll need two tablespoons for the sauce and a cup for dredging, giving structure and helping the breading cling.
Kosher Salt: A tablespoon in the flour mixture adds essential seasoning to every bite.
Freshly Ground Pepper: A quarter teaspoon goes into your dredge, and a little more in the sauce for a subtle peppery kick.
Plain Dry Bread Crumbs: One and a half cups provide that signature schnitzel crunch—simple yet key to the dish.
Vegetable Oil: About half a cup is just the right amount for shallow-frying to crisp perfection without soaking.
Unsalted Butter: Two tablespoons make the sauce silky while adding a luscious richness.
Dijon Mustard: Two tablespoons bring zesty tang to the cream sauce, balancing every bite.
Low Sodium Chicken Broth: One and a quarter cups give the sauce body and depth without oversalting.
Heavy Cream: Three-quarters of a cup transform the sauce into something dreamy and decadent.

How to Make Chicken Schnitzel with Mustard Cream Sauce

Step 1: Prepare the Chicken

First things first, grab your chicken breasts and get them ready for schnitzel stardom. Pat each one dry to help the breading stick—moisture is the enemy of crispiness! Trim away any extra fat, then carefully slice each breast horizontally into 2 to 3 pieces. Take a moment to pound each piece (sandwiched between parchment sheets) until they’re about 1/4-inch thick. This guarantees tender bites and that signature even cook. Set the chicken aside and get ready to set up your breading station.

Step 2: Set Up Your Breading Station

Next, set out three stations for a smooth breading process: In a wide, shallow bowl, whisk together the egg and milk. In a gallon zip-top bag, combine the flour, salt, and pepper. Pour the dry bread crumbs onto a plate or a sheet of waxed paper. Keeping things organized makes the rest of your Chicken Schnitzel with Mustard Cream Sauce journey a breeze and keeps your countertops clean.

Step 3: Bread the Chicken

This step gets a bit messy but is so worth it! Dredge each chicken slice first in the seasoned flour mixture, then dip it in the egg and milk mixture, letting any excess drip away. Return it to the flour mixture for another light coat, then dip it again into the egg mix. Finish by pressing the chicken firmly into the bread crumbs, ensuring a thorough, all-over crust. Lay the coated pieces in a single layer on waxed paper and pop them in the fridge for at least an hour—the chilling time helps the breading stay put during frying.

Step 4: Fry the Schnitzel

Heat your vegetable oil in a large skillet over medium heat. Add a few pieces of chicken at a time, making sure not to crowd the pan. Fry each schnitzel until golden brown and cooked through—about five to six minutes per side. Place the cooked pieces on a plate lined with paper towels to blot any excess oil, and keep the schnitzel warm in a 200°F oven as you cook the remaining batches. By the end, you’ll have a platter of crispy, golden perfection ready for your Mustard Cream Sauce debut.

Step 5: Make the Mustard Cream Sauce

Don’t let the schnitzel cool too much—it’s time to bring this dish together! In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for about two minutes to get rid of the raw flour taste. Whisk in the Dijon mustard and pepper, cooking for another minute. Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Bring to a gentle boil, then reduce the heat and simmer until thickened and reduced to about 1 1/2 cups—roughly twenty minutes. The result? A silky, tangy, luxurious sauce destined for your chicken cutlets.

How to Serve Chicken Schnitzel with Mustard Cream Sauce

Garnishes

When it comes to presentation, fresh garnishes go a long way. A sprinkle of chopped parsley offers a bright pop of color and a hint of herbal freshness that cuts through the richness. If you’re feeling extra, some fresh lemon wedges add a welcome citrusy zing when squeezed over the hot schnitzel. Don’t forget a final swirl of the Mustard Cream Sauce right before serving—this is truly the finishing touch that brings it all together.

Side Dishes

Chicken Schnitzel with Mustard Cream Sauce loves classic sides. Citrus-dressed arugula salads, buttery mashed potatoes, simple roasted asparagus, or a tangle of sweet-and-sour cabbage all hit the right notes. Even a pile of crispy fries or a scoop of spaetzle would keep things happily authentic. The mild, creamy sauce pairs equally well with hearty or fresh accompaniments—don’t be afraid to get creative.

Creative Ways to Present

This dish isn’t just for the dinner plate! Make an open-faced sandwich with warm schnitzel, sauce, and a fried egg, or slice leftovers for a savory salad topper. Serve mini schnitzels as appetizers at your next gathering, drizzled with a touch of mustard cream. No matter the format, Chicken Schnitzel with Mustard Cream Sauce always steals the show and sparks happy conversation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra chicken or sauce, allow both to cool completely before packaging. Place the schnitzel in an airtight container, using parchment between layers to prevent sticking, and store the sauce separately in a tightly sealed jar. In the fridge, your leftovers will keep nicely for up to three days—making lunch or dinner the next day oh-so-easy.

Freezing

Chicken Schnitzel with Mustard Cream Sauce can absolutely be frozen for future cravings! Freeze the cooled, cooked schnitzel in a single layer until solid, then transfer to a freezer bag. The sauce is best made fresh, but you can freeze it in a pinch; just know it may separate slightly upon reheating, so stir it well. Both components will keep for up to two months in the freezer.

Reheating

For best results, reheat schnitzel in a 350°F oven on a wire rack, which restores that crispiness perfectly in about 10-15 minutes. The sauce can be gently warmed in a saucepan over medium-low heat—add a splash of cream or broth if it needs loosening. Microwaving works in a pinch but might sacrifice some crunch. Always keep the sauce and chicken separate until serving to maximize both texture and flavor.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work beautifully in this recipe. They offer a touch more juiciness, but you’ll want to still pound them thin so they cook evenly and get that irresistible schnitzel crisp.

What’s the secret to keeping the breading on?

The chilling step is key! After breading, refrigerate the chicken for at least an hour. This helps the coating stick like a charm, making it far less likely to slide off during frying. Also, make sure you aren’t skipping any breading layers.

Can I make Chicken Schnitzel with Mustard Cream Sauce gluten-free?

Definitely. Swap in a good gluten-free flour blend for the flour steps, and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making this dish friendly for almost everyone’s table.

Is there a lighter alternative to heavy cream in the sauce?

If you’d like to lighten things up, try half-and-half or even evaporated milk in place of heavy cream. The sauce will be a little less rich, but still satisfyingly creamy with that punch of Dijon flavor.

How do I keep the schnitzel crispy when serving a crowd?

Keep your fried schnitzel warm in a 200°F oven on a wire rack until all batches are cooked. Only sauce the schnitzel right before serving so everyone gets to experience that shatteringly crisp crust. Serve with extra Mustard Cream Sauce on the side for drizzling.

Final Thoughts

There’s just something irresistible about Chicken Schnitzel with Mustard Cream Sauce—from that first golden, crunchy bite to the last swipe of creamy sauce. I can’t recommend this recipe enough for everything from cozy weeknights to festive feasts. Give it a try for yourself and watch smiles light up around your table!