Pepper sauce for chicken schnitzel recipes - Main course

Author: Richard Davis  

Delicious crispy exterior, with juicy chicken breast on the inside - win-win!Back On Track 21 Day Challenge Recipe: This recipe will make enough for dinner on Monday and lunch on Tuesday week 2. Zigeunersauce is made with onions, brightly colored bell peppers, ground Hungarian paprika, and tomato paste.

Chicken Schnitzel with Mustard Cream Sauce

Chicken Schnitzel with Mustard Cream Sauce
I never met a schnitzel that I didn't like and Chicken Schnitzel is no exception. With a Mustard Cream Sauce added, the Chicken Schnitzel is a restaurant quality dish. The chicken is tender and crispy. The Mustard Cream Sauce is out of this world!
Provided by: Chula King
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: German
Number of ingredients: 14
Ingredients:
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 Tablespoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups plain dry bread crumbs
  • 1/2 cup vegetable oil for frying
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons Dijon mustard
  • 1 1/4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1/4 teaspoon freshly ground pepper
Nutrition:
  • Calories: 647 kcal
  • Carbohydrate: 39 g
  • Protein: 33 g
  • Fat: 39 g
  • Saturated Fat: 25 g
  • Cholesterol: 152 mg
  • Sodium: 432 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Chicken
  2. Pat chicken dry with paper towel. Trim fat from chicken breasts. With a sharp knife, cut chicken breasts horizontally into 2 to 3 slices. If necessary, pound chicken slices to about 1/4-inch thick. Set aside.
  3. Whisk egg and milk in a wide shallow bowl; set aside. Combine flour, salt and pepper in a gallon Ziploc bag. Pour bread crumbs onto a dinner-size plate or piece of waxed paper. Set aside.
  4. Dredge chicken in flour mixture; dip in egg mixture, allowing excess to drip off. Dredge chicken again in flour mixture. Dip chicken in egg mixture, allowing excess to drip off; coat with bread crumbs, pressing bread crumbs onto chicken. Place in single layers on waxed paper; refrigerate for at least one hour.
  5. Heat vegetable oil in a large over medium heat. Add several pieces of chicken; cook until golden brown on both sides, 5 to 6 minutes each side. Transfer to plate lined with paper towels and place in 200°F oven to keep warm. Repeat with remaining chicken. Serve Chicken Schnitzel with Mustard Cream Sauce. Yield: 6 servings.
  6. Mustard Cream Sauce
  7. Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 1/2 cups, about 20 minutes. Yield: 1 1/2 cups.
Notes: What Are Different Schnitzel Sauces? (with pictures), Rahm schnitzel is made with turkey, pork, or veal. It is coated in flour and then fried. The sauce is made with white wine, heavy cream, and black …

Chicken Schnitzel

Chicken Schnitzel
These pan-fried schnitzels are an easy, crowd-pleasing dinner. Delicious crispy exterior, with juicy chicken breast on the inside - win-win!Back On Track 21 Day Challenge Recipe: This recipe will make enough for dinner on Monday and lunch on Tuesday week 2.
Provided by: Martina
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Irish
Number of ingredients: 19
Ingredients:
  • 2 chicken breast
  • 1 egg
  • 15 g ground almond
  • 15 g sesame seed
  • 15 g flaxseed
  • 15 g chia seed
  • 15 g sunflower seed (chopped)
  • 3 g fresh coriander (chopped, 1 tbsp)
  • 1 tsp ground turmeric
  • ¼ tsp cayenne pepper
  • sea salt
  • black pepper (freshly ground)
  • 15 ml rapeseed oil (1 tbsp)
  • 100 g sugar snap peas
  • 17.5 g Greek yogurt (1 tbsp)
  • 7.5 ml olive oil (½ tbsp)
  • ½ tsp Dijon mustard
  • ½ tsp paprika
  • black pepper
Nutrition:
  • Calories: 627 kcal
  • Carbohydrate: 16 g
  • Protein: 60 g
  • Fat: 36 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 227 mg
  • Sodium: 319 mg
  • Fiber: 9 g
  • Sugar: 3 g
  • Unsaturated Fat: 25 g
  • Serving Size: 1 serving
How to cook:
  1. Place the chicken breasts between two pieces of parchment paper. Flatten the chicken breasts with a rolling pin.
  2. Lightly beat the egg in a bowl. In a second bowl, mix together the ground almond, sesame seed, flaxseed, chia seed, sunflower seed, fresh coriander, turmeric and cayenne pepper. Season well with salt and pepper.
  3. Dip each chicken breast into the egg wash first and then into the seed mix. Coat each chicken breast well.
  4. Heat the rapeseed oil in a pan over medium-high heat. Add the chicken and fry for 4-5 minutes on each side or until the chicken is cooked through.
  5. Whilst the chicken is cooking, cook the sugar snap peas. Bring to the boil, reduce heat and cook for 2 minutes. Drain.
  6. Prepare your sauce by stirring together the Greek yogurt, olive oil, Dijon mustard and paprika. Season with black pepper.
  7. Serve the chicken with the sugar snap peas and a drizzle of sauce.
Notes: What to Serve with Chicken Schnitzel, Steamed Broccoli Florets. Broccoli florets are delicious with chicken schnitzel—just add a little olive oil, salt and pepper to the skillet before adding …

Chicken Schnitzel with Mushroom-Peppercorn Sauce

Chicken Schnitzel with Mushroom-Peppercorn Sauce
An easy chicken schnitzel recipe with a delicious non-dairy mushroom and peppercorn sauce.
Provided by: Edinam
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 16
Ingredients:
  • 3 chicken fillets (pounded flat)
  • black pepper (finely crushed )
  • white pepper (powder)
  • salt
  • mustard seeds (finely crushed )
  • 3 tbsp flour
  • 2 eggs (beaten)
  • 3 tbsp breadcrumbs
  • vegetable oil (for frying)
  • 2 tbsp coconut oil
  • 1 medium onion (chopped)
  • 1 clove garlic (chopped)
  • oyster mushrooms (dried or fresh)
  • black, red or white peppercorns (lightly crushed)
  • 300 ml coconut milk
  • 200 ml stock (vegetable, chicken or beef)
How to cook:
  1. Season chicken with black pepper, white pepper and mustard seeds.
  2. Add salt to eggs. Also season flour with white pepper and salt.
  3. Dredge chicken in flour then eggs and then breadcrumbs.
  4. Fry chicken in vegetable oil for about 2-3 minutes per side until golden brown.
  5. For the mushroom sauce, sweat off onions and garlic in coconut oil in a pan.
  6. Add mushrooms to the pan and then add the stock.
  7. Add coconut milk, salt, and peppercorns and let the sauce simmer.
  8. Cook until the sauce has reduced.
  9. Serve chicken schnitzel with sauce.
Notes: Chicken Schnitzel with Tomato Sauce, Instructions. Salt and pepper the chicken schnitzel, fry well in the oil and then set aside. Dice the onion and slice the mushrooms. Then put in the pan (in which …

Hot Paprika and Tomatoes (Gypsy Sauce) for Schnitzel

Hot Paprika and Tomatoes (Gypsy Sauce) for Schnitzel
Zigeunersauce is made with onions, brightly colored bell peppers, ground Hungarian paprika, and tomato paste. It's also known as "Gypsy Sauce."
Provided by: Jennifer McGavin
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: German
Number of ingredients: 13
Ingredients:
  • 1 tablespoon oil
  • 1 medium onion, sliced
  • 3 cups sliced multi-color bell peppers, sliced
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons all-purpose or brown rice flour
  • 2 teaspoons sweet paprika, preferably Hungarian
  • 1 to 2 teaspoons hot paprika, preferably Hungarian
  • 2 tablespoons tomato paste
  • 1 1/2 cups homemade or store-bought broth chicken
  • 2 teaspoons freshly squeezed lemon juice, more to taste
  • 1 teaspoons sweetener, such as honey, sugar or agave nectar, more to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition:
  • Calories: 122 kcal
  • Carbohydrate: 20 g
  • Cholesterol: 2 mg
  • Fiber: 3 g
  • Protein: 3 g
  • Saturated Fat: 0 g
  • Sodium: 502 mg
  • Sugar: 8 g
  • Fat: 4 g
  • Serving Size: 4 portions (4 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. In a large skillet, heat the oil on medium heat until it shimmers. Add the onion slices and sauté for a few minutes until they begin to soften.
  3. Add the bell pepper slices and cook a few minutes longer.
  4. Add the garlic, sprinkle the flour and both kinds of ground paprika over the vegetables and cook for 1 to 2 minutes.
  5. Add the tomato paste and stir until blended.
  6. Add the chicken broth, a little at a time, stirring after each addition. Cook, stirring occasionally, until the sauce begins to thicken.
  7. Lower the heat to low and let the mixture simmer, stirring occasionally, for about 20 minutes.
  8. Add lemon juice, sweetener, salt, and pepper to taste. Serve.
Notes: Chicken Schnitzel With Pepper Sauce, Sauce. 1 tbsp black peppercorns. 3 tbsp butter, divided. 2 tbsp finely chopped shallots. ½ cup chicken stock. 1 t whole grain mustard. ½ cup cream. Method. …
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