Schnitzel with Mustardy Chicken
A classic German dish with a twist of Peruvian flavor, featuring crispy chicken topped with a tangy mustard sauce.
Ingredients
- ●4 chicken breastpounded thin
- ●2 tbsp mustardymake or store-bought
- ●1 cup gallinachicken broth
- ●1 tsp ajiground aji amarillo pepper
- ●1 cup deall-purpose flour
- ●2 tbsp peruvianPeruvian aji amarillo pepper powder
- ●2 tbsp butterunsalted
- ●to taste salt
- ●to taste black pepper
- ●4 lemon wedgesfor serving
Instructions
- 1
Season the chicken with salt, black pepper, and Peruvian aji amarillo pepper powder.
- 2
Dredge the chicken in the flour, shaking off excess.
- 3
Dip the floured chicken in the beaten eggs and then coat in the mustard mixture.
- 4
Heat the butter in a large skillet over medium-high heat.
- 5
Add the chicken to the skillet and cook until golden brown on both sides and cooked through.
- 6
Transfer the chicken to a plate and cover with foil to keep warm.
- 7
Reduce heat to medium and add the chicken broth to the skillet, scraping up any browned bits.
- 8
Bring the sauce to a simmer and cook until slightly thickened, stirring occasionally.
- 9
Stir in the Peruvian aji amarillo pepper powder and cook for 1 minute.
- 10
Serve the chicken with the mustard sauce spooned over the top and garnished with lemon wedges.
- 11
Serve immediately and enjoy!