chicken thigh schnitzel with mustard cream sauce

How To Make chicken thigh schnitzel with mustard cream sauce

• Step 1
  Pound the chicken out with plastic wrap until they are uniform in size. Season with salt and pepper.
• Step 2
  Set up 3 dredging stations. Place the corn starch in one dish. Season it with salt. Place the eggs in another dish and mix them well.
• Step 3
  Place the Panko in a large baggie and run a rolling pin over the outside to crush them up smaller so they stick to the chicken well and make it super crunchy.
• Step 4
  Dredge the chicken in the corn starch and shake off the excess. Dredge in the eggs, then into the panko. Set them aside on a baking sheet until all are done. Let them sit on the counter while you make the sauce.
• Step 5
  Place the butter in a saucepan. Once it's melted, add the flour and whisk. Cook 2 minutes.
• Step 6
  Add the mustard and mix well. Then add the chicken stock. Bring to a boil and reduce to a simmer, and simmer 5 minutes.
• Step 7
  Add the heavy cream and bring to a boil again. Reduce to a simmer and stir in the capers and lemon. Add the paprika. Taste and adjust for salt. Set aside and keep warm.
• Step 8
  Add about an inch of oil to a pan and get it hot. Reduce the heat and add the chicken cutlets, and cook until browned well on both sides, about 7 minutes, turning often.
• Step 9
  Serve the cutlets with the sauce over.
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