Peppercorn-Dill Chicken Schnitzel with Creamy Mustard-Gruyère Mornay

Peppercorn-Dill Chicken Schnitzel

 

As we focus on reimagining continental cuisine throughout 2020, see how we put a twist on an old classic. With origins in Austria, chicken schnitzel is another intriguing way to capture consumers’ attention. While the breaded chicken dish is usually served with a fresh lemon wedge, swapping that out for dill, pepper, and a creamy mustard-gruyère mornay will give your customers a brand new experience.

(As seen on the cover of our latest issue of Essence of Maines)

Peppercorn-Dill Chicken Schnitzel with Creamy Mustard-Gruyère Mornay
Servings
4servings
Servings
4servings
Peppercorn-Dill Chicken Schnitzel with Creamy Mustard-Gruyère Mornay
Servings
4servings
Servings
4servings
Ingredients
Peppercorn-Dill Chicken Schnitzel
Creamy Mustard-Gruyère Mornay
Servings: servings
Units:
Instructions
Peppercorn-Dill Chicken Schnitzel
  1. Combine breadcrumbs, dill and pepper in a shallow pan; stir flour, cornstarch and salt in a second shallow pan. Whisk eggs in third shallow pan. Dredge chicken in flour mixture, coat with egg then breadcrumb mixture, pressing breadcrumb mixture into chicken to adhere. Place chicken on a wire rack on a sheet pan; refrigerate up to 2 days.
Creamy Mustard-Gruyère Mornay
  1. Melt butter in a saucepan over medium heat; add flour and cook until thick and pale blonde, about 1 minute, whisking constantly. Slowly add milk and heat to a simmer, whisking frequently. Reduce heat to low; cook until thickened, about 2 minutes, whisking frequently. Remove from heat; whisk in cheese, mustard, mustard powder, salt and pepper. Transfer to a hotel pan; hold hot in a steam table for service. Makes about 1 cup.
For Serving
  1. Heat 2 tablespoons oil and 2 tablespoons butter in a sauté pan over medium heat. Add chicken and cook until golden brown, crisp, and until internal temperature reaches 165°F, about 10 minutes, turning once. Serve chicken topped with ¼ cup Mornay sauce garnished with cheese, dill, radishes, carrots, spring mix and microgreens.