Creamy Asparagus Sauce with Chicken Schnitzel recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- 1 (15 ounce) can asparagus spears, drained 1 ¼ 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
Nutrition Info
- 635.5 caloriescarbohydrate: 49 gcholesterol: 165.9 mgfat: 37.4 gfiber: 3.1 gprotein: 26.2 gsaturatedFat: 13.3 gservingSize: -sodium: 626 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Asparagus Sauce with Chicken Schnitzel
Directions
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Place asparagus spears in a saucepan, mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
Place chicken between 2 sheets of heavy plastic on a solid, level surface, firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.