Chicken Schnitzel with Garlic-Parmesan Sauce

The crispiest chicken schnitzel with an utterly divine Garlic Parmesan sauce, with hints of paprika. The ultimate, weeknight comfort dinner.

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Cook: 30


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Butterfly, then cover and bash the chicken breast to 2cm thickness all over.
In a large bowl, mix together the breadcrumbs, seasoning mix, smoked paprika, onion granules, garlic granules and sesame seeds, then pour out onto a plate.
Coat the chicken in the flour, dip into the eggs and then the breadcrumbs until the chicken is coated all over.
Make the Garlic Parmesan sauce. Heat the olive oil in a small pan, sauté the garlic for 30 seconds, stir in the smoked paprika, cook for 30 seconds, then add the chicken stock, single cream, light cream cheese and parmesan, bring the sauce to a low simmer and cook over a low heat, for 5-10 minutes, stirring regularly, until thick.
Whilst the sauce is simmering, heat the olive oil for the chicken in a large, non-stick pan, fry the chicken breast for 3-4 minutes on each side, until golden, crispy and cooked through, then remove form the heat.
Serve the schnitzel on potato mash and mixed leaf salad. Pour the garlic parmesan sauce over the schnitzel and enjoy!

Nutritional Info

Per serving:

Cals – 724

Carbs – 59g

Protein – 45g

Fat – 34g


Serves 2

For the chicken schnitzel:

  • 1 large chicken breast.
  • Tbsp of plain flour.
  • 1 egg, whisked in a bowl.
  • 50g of panko breadcrumbs.
  • Tsp of salt and pepper seasoning mix.
  • Tsp of smoked paprika.
  • 1/2 tsp of onion granules.
  • 1/2 tsp of garlic granules.
  • 2 tbsp of sesame seeds.
  • Tbsp of extra virgin olive oil.

Garlic Parmesan Sauce:

  • Tsp of extra virgin olive oil.
  • 1 cloves of garlic.
  • 1/2 tsp of smoked paprika.
  • 100ml of chicken stock.
  • 100ml of single cream.
  • Tbsp of light cream cheese.
  • 20g of grated parmesan.

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