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Pepper Cream Chicken Schnitzel

Pepper Cream Chicken Schnitzel

Course Main Course
Cuisine Austrian, German
Keyword Chicken Schnitzel
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

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

  1. Season chicken with salt and pepper on both sides. Set aside.

  2. 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.

  3. Heat 2 tablespoons of olive oil in a large skillet. Place a serving plate by the stove.


  4. 
Dredge the chicken breast in the flour, then the egg and then in the lemon breadcrumbs.


  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.

    Pepper Cream Chicken Schnitzel

  6. Transfer to the plate and cover with aluminum foil to keep warm.


  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 sauté.
  13. Add the pepper strips and saute until they soften.
    Pepper Cream Chicken Schnitzel peppers and onions
  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.