Creamy Chicken Schnitzel
2 Tbspunsalted butter
1/2 clow-sodium chicken stock
1 Tbspall-purpose flour
1/2 csour cream
1/4-1/2 Tbsplemon juice
·salt and pepper, to taste
How to Make Creamy Chicken Schnitzel
- Pound the chicken breasts to form thin cutlets. Season the chicken cutlets with salt and pepper, and cut into approximately 2x3-inch pieces. Brown both sides of the cutlets in a skillet with a little butter to prevent sticking. Once browned on both sides, set cutlets aside.
- Pour the stock into the pan and stir with a wooden spoon, scraping up pan juices and chicken pieces.
- Mix together the flour and sour cream, and stir the sour cream mixture into the pan (with the chicken stock). Return chicken cutlets to the pan, cover and simmer slowly over medium-low heat for about 10 minutes or until chicken is tender and fully cooked. Season the creamy pan sauce with a little lemon juice, salt, and pepper, if desired.
- Serve the chicken schnitzel with Spaetzle (or potato pancakes) with plenty of the creamy pan sauce spooned on top.