It’s that time of year when I am torn between scooping up the late summer produce to create recipes or to construct new fall dishes. I’ve made the post of colorful radishes and summer heirloom tomatoes. It is time to build a bridge dish. This Pepper Cream Chicken Schnitzel recipe connects both summer and fall beautifully.
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This dish has beautiful bright summery colors. Plus its creamy peppery flavor carries the flavors of the promise of fall. Consequently, it is a perfect summer-to-fall transition recipe.
The recipe contains thinly sliced chicken breasts. However, substitute veal or pork if that is your preference. I used Panko bread crumbs on the schnitzel because I love their extra crunchy texture. However, ordinary plain Jane bread crumbs will do just fine in this Pepper Cream Chicken Schnitzel recipe.
Extra Flavor Tip!
Here is a tip that will bump up the flavor: Whisk a teaspoon of smoked sweet paprika into the flour used to dredge the meat when creating the schnitzel.
Saute the colorful bell peppers separately in oil with sliced onion rings. Set those aside and create a cream sauce with heavy cream and vegetable broth. Alternatively, use chicken broth if you have that on hand. Season the creamy sauce with sweet smoked paprika. I used up the last I brought back from a trip to Budapest. By the way, there are differences between Spanish and Hungarian paprika.
Toss the sauteed peppers and onions in the cream sauce. Then, smother the prepared chicken schnitzel with it all and serve. This Pepper Cream Chicken Schnitzel technically serves four because there are four chicken breasts. However, if you slice up the breasts horizontally into strips before covering with the pepper sauce, you could probably eek out 6 servings.
Now that this bridge dish is done, bring on the fall recipes!
Pepper Cream Chicken Schnitzel
Ingredients
- 1 lb thinly sliced chicken breast
- 1/2 cup Panko bread crumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon plus 1 tablespoon sweet paprika divided
- 1 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
Instructions
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Season chicken with salt and pepper on both sides. Set aside.
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Spread out the breadcrumbs onto a small flat plate. Whisk the flour and paprika together and spread them out onto another small flat plate. Beat the eggs and pour out onto a third small plate.
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Heat 2 tablespoons of olive oil in a large skillet. Place a serving plate by the stove.
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Dredge the chicken breast in the flour, then the egg and then in the lemon breadcrumbs.
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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.
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Transfer to the plate and cover with aluminum foil to keep warm.
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Wash the peppers, remove the seeds and cut into strips.
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Peel onions and cut into rings
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Peel the garlic clove and mince.
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Heat the remaining tablespoon of oil in the same pan. Place a plate near the stove.
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Fry the onion rings until transparent.
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Sprinkle the flour over the top and sauté.
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Add the pepper strips and saute until they soften.
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Add the garlic, Stir to combine.
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Transfer the pepper and onions to the plate.
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Add the cream and vegetable broth to the pan.
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Season with salt, pepper, paprika, and chili flakes.
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Bring to a boil. Turn the heat down to low and simmer for 5 minutes.
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Add the onions and peppers back into the pan and stir to coat.
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Pour evenly over the chicken schnitzel and serve.
Like this Pepper Cream Chicken Schnitzel recipe? Also, check out some of these other delicious recipes:
CHICKEN PRETZEL SCHNITZEL
HERB SAUERKRAUT CORN CAKES
PUMPKIN SCHNITZEL WITH SMOKED PAPRIKA SAUCE
