Creamy Asparagus Sauce with Chicken Schnitzel recipe

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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 calories
carbohydrate: 49 g
cholesterol: 165.9 mg
fat: 37.4 g
fiber: 3.1 g
protein: 26.2 g
saturatedFat: 13.3 g
servingSize: -
sodium: 626 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

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

  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.

Recipe Yield

4 servings

Recipe Note

Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.

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