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Creamy Asparagus Sauce with Chicken Schnitzel
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Chicken cutlets with creamy asparagus sauce for a quick and crispy dinner.
Ingredients:
  • 1 (15 ounce) can asparagus spears, drained
  • 1.25 cups light cream
  • 2 skinless, boneless chicken breasts, halved lengthwise
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup dry bread crumbs
  • 5 tablespoons vegetable oil
Instructions:
  • Add asparagus to a saucepan and gently crush with a fork. Next, add cream and let it come to a boil. Reduce heat and simmer, stirring occasionally, until thickened, for about 20 minutes. Cover to keep warm.
  • Lay the chicken between 2 sheets of heavy plastic on a flat surface, then gently pound it with the smooth side of a meat mallet until evenly flattened. Season generously with salt and pepper.
  • Place the flour in a large, flat dish. Beat eggs well in a shallow bowl. Transfer the bread crumbs to another large, flat dish.
  • Coat each chicken piece in flour, then dip in beaten eggs, and finally cover with bread crumbs for a crispy finish.
  • In a large skillet, warm oil over medium-low heat. Cook breaded chicken in batches until beautifully golden and cooked through, about 5 minutes per side. Place on a paper towel-lined plate to drain excess oil. Serve with a delectable asparagus cream sauce.

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