This Chicken Schnitzel and Brussels Sprouts is one of my son’s most requested chicken dishes. When I plan our meals I try to cater to the adults in the family as well as the kids without having to be a short-order cook. For my husband and I, we serve it as the picture shows. For my kids, I serve up a cutlet with a small amount of sprouts mixed into some rice. That way we are all happy. I get to feel good about giving them real chicken as opposed to nuggets or fish sticks every night.
The recipe for the chicken schnitzel is great to have for so many dishes. You could add it to a salad, put it in a wrap for lunch, or just serve it with some mashed potatoes. I was surprised that I enjoyed the honey as much as I did on the sprouts. I saw it on a cooking show and thought I would try something new. It works really well with the mustard sauce on the chicken. What is your favorite way to cook brussels sprouts?
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Chicken Schnitzel with Sauteed Brussels Sprouts
Ingredients
- 2 chicken breasts sliced in half to make 4 cutlets
- 1/2 cup sour cream
- 1/4 cup whole grain mustard
- 1/2 cup bread crumbs plain
- 1 tablespoon poultry seasoning
- 1/2 cup flour
- 1 tablespoon paprika
- pinch nutmeg grated
- vegetable oil for frying
- 1 shallot minced
- 2 tablespoon butter
- 1 1/2 pound brussels sprouts thinly sliced
- splash chicken stock
- 1 tablespoon honey
- salt and pepper
- 2 egg
Instructions
- Mix the sour cream and the mustard together with salt and pepper. Set in the fridge for later.
- After slicing the chicken in half make sure to pound it out with a frying pan or a meat mallet to an even thickness all around. This will ensure it all cooks through at the same time.
- Get out 3 shallow bowls for the breading station. In the first one mix the bread crumbs, poultry seasoning, salt and pepper. The next, 2 beaten eggs, The third the flour, paprika and nutmeg. Preheat a large skillet over medium and add about 2 to 3 tablespoons of oil. You want it to generously coat the entire bottom of the pan.
- Season your chicken with salt and pepper. One at a time take a chicken cutlet and dredge in the flour, shake off excess. Dip in the egg, shake off excess. Finally coat in the bread crumbs, shake of the extra and place carefully in the hot oil. Repeat this until all 4 are in the pan. Cook them over medium until they are brown, about 4 minutes per side. You may need to add a little more oil after you flip them if your pan is dry. Don't move them around too much. If you feel they are getting burnt just turn down the heat. When they are done transfer them to a paper towel lined plate and sprinkle with salt.
- Heat another large skillet over high heat. Add the butter and the shallots, cook for a minute to soften the shallot. Add the brussels sprouts and season with salt and pepper. Using tongs move them around coating them in the butter. Do this for about 3 to 4 minutes until they are cooked but still have some texture to them. Add a splash of broth and let that cook for another minute while moving them around with the tongs. Remove from the heat and drizzle with 1 to 2 tablespoons of honey.
- Put some spouts on a plate and top with a cutlet and some of the mustard sauce you made earlier. Enjoy!
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
