Calories
500
Fat
25.4g
Saturates
7.4g

Protein
33.8g
Carbs
33.8g
Sugars
2.4g
  • Calories
    500
  • Fat
    25.4g
  • Saturates
    7.4g
  • Protein
    33.8g
  • Carbs
    33.8g
  • Sugars
    2.4g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    500
  • Fat
    25.4g
  • Saturates
    7.4g
  • Protein
    33.8g
  • Carbs
    33.8g
  • Sugars
    2.4g

German

Schnitzel with sour cream sauce


  • Prep Time
    10 Mins
  • Cook Time
    4 Mins
  • Serves
    4

About

Thinly pounded breasts of meat, coated with flour, eggs and bread crumbs, then pan-fried and topped with flavourful sour cream and dill sauce


Ingredients

Method

  1. Use a meat hammer to pound the chicken breasts to 2cm thickness. Cut small slits around the edges to prevent curling.
  2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
  3. Heat the olive oil in a large skillet on medium high heat. Dredge the chicken first in the seasoned flour, then dip in the egg mixture, and then into the mixture of bread crumbs and paprika.
  4. Working in batches, sauté the chicken for 3-4 minutes on each side. Remove from the skillet and cover with foil or place in a warm oven to keep warm.
  5. Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
  6. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
  7. Serve the chicken with the sauce, and lemon slices if you like.

Download recipe

Ingredients We Send

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