Creamy Asparagus Sauce with Chicken Schnitzel

Crispy chicken cutlets are topped with a creamy asparagus sauce in this quick dinner recipe.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 636 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1 cup dry bread crumbs
• 5 tablespoons vegetable oil
• 2 skinless, boneless chicken breasts, halved lengthwise
• 1 (15 ounce) can asparagus spears, drained
• 1.25 cups light cream

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.

Step 4

Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.

Step 5

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.