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Chicken Schnitzel with a Creamy Pepper Sauce

Chicken Schnitzel with a Creamy Pepper Sauce

Chicken Schnitzel with a Creamy Pepper Sauce
Recipe by: Daleen van der Merwe

Serves: 4
Preparation: 20 minutes
Cooking: 16 minutes


4 chicken breast , beaten flat to about 3 mm thick

juice of 1 lemon (optional)
2 eggs
2 tbsp cold water
¼ cup oil
seasoned cake flour
fine dried breadcrumbs, sifted
60 g butter

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

To serve
Potato mash, green beans and lemon wedges


If desired, marinate the chicken breasts in lemon juice for 30 minutes. Beat the eggs with the water and two tablespoons of the oil in a deep plate. Place the seasoned flour in a separate deep plate and the sieved crumbs in another deep plate. Dry the breast well using paper towels. Coat both sides with seasoned flour and shake off excess.

Dip into egg mixture, allow excess to drip off. Then dip into the breadcrumbs, firming it on with you hand. Chill for 30 minutes. Heat the remaining oil in a large frying pan, add the butter and when foam begins to subside, add two of the coated chicken breasts. Fry them 2—4 minutes on each side until golden-brown.

Repeat with the rest of the crumbed chicken breasts.

Place the peppercorns in a plastic bag and crush with a rolling pin. Place a pan over medium-high heat. Add the peppercorns, and toast them for 1 minute. Add 1 tablespoon of the butter and let it melt.  Sauté the shallots for 1 minute. Slowly, pour in the chicken stock and add the mustard. Bring it to a boil and cook for 6 minutes. 

Add the cream, and continue cooking stirring constantly until the sauce thickens, about 4 minutes. Remove the pot from the heat and stir in the remaining two tablespoons of butter.

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