Creamy Chicken Schnitzel

2
Vickie Parks

By
@Northwestgal

This is a really quick chicken schnitzel recipe, called Rahmschnitzel in Switzerland. It's a popular dish in Switzerland. This one is quite easy to prepare, and the creamy pan sauce is great served over the schnitzel as well as any potato or rice dishes you might wish to serve with the schnitzel.

Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Saute

Ingredients

  • 2
    chicken breasts
  • 2 Tbsp
    unsalted butter
  • 1/2 c
    low-sodium chicken stock
  • 1 Tbsp
    all-purpose flour
  • 1/2 c
    sour cream
  • 1/4-1/2 Tbsp
    lemon juice
  • ·
    salt and pepper, to taste

How to Make Creamy Chicken Schnitzel

Step-by-Step

  1. 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.
  2. Pour the stock into the pan and stir with a wooden spoon, scraping up pan juices and chicken pieces.
  3. 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.
  4. Serve the chicken schnitzel with Spaetzle (or potato pancakes) with plenty of the creamy pan sauce spooned on top.

Printable Recipe Card

About Creamy Chicken Schnitzel

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: German
Hashtags: #swiss, #Switzerland




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