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Pepper Cream Chicken Schnitzel
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Servings:
4
Author:
20
40
1
Course:
Main Course
Cuisine:
German
Austrian
Keywords:
Chicken Schnitzel
đ§ Ingredients
1 lb
thinly sliced chicken breast
1/2Â cupÂ
Panko bread crumbs
2 tablespoons
all-purpose flour
1 teaspoon
plus 1 tablespoon sweet paprika
divided
1Â
egg
1
red pepper
1
yellow pepper
1
orange pepper
1
large white onion
1 clove
garlic
Salt and freshly ground pepper
3 tablespoons
extra virgin olive oil
divided
1 tbsp
flour
1 cup
of cream
3/4 cup
vegetable broth
1 teaspoon
chili flakes
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Instructions
1
Season chicken with salt and pepper on both sides. Set aside.
2
Spread out the breadcrumbs onto a small flat plate.â¨Whisk the flour and paprika
together and spread them out onto another small flat plate.â¨Beat the eggs and
pour out onto a third small plate.
3
Heat 2 tablespoons of olive oil in a large skillet. Place a serving plate by the
stove.â¨
4
â¨Dredge the chicken breast in the flour, then the egg and then in the lemon
breadcrumbs.â¨
5
Place the coated chicken breasts in the skillet and cook on both sides until the
chicken is cooked through. Add a bit more oil to the pan if it gets too dry.
6
Transfer to the plate and cover with aluminum foil to keep warm.â¨
7
Wash the peppers, remove the seeds and cut into strips.
8
Peel onions and cut into rings
9
Peel the garlic clove and mince.
10
Heat the remaining tablespoon of oil in the same pan. Place a plate near the
stove.
11
Fry the onion rings until transparent.
12
Sprinkle the flour over the top and sautĂŠ.
13
Add the pepper strips and saute until they soften.
14
Add the garlic, Stir to combine.
15
Transfer the pepper and onions to the plate.
16
Add the cream and vegetable broth to the pan.
17
Season with salt, pepper, paprika, and chili flakes.
18
Bring to a boil. Turn the heat down to low and simmer for 5 minutes.
19
Add the onions and peppers back into the pan and stir to coat.
20
Pour evenly over the chicken schnitzel and serve.
Ă
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