This crispy chicken schnitzel pairs perfectly with a rich and tangy creamy mango sauce that adds a tropical twist to a classic favorite. It's an easy and delicious meal sure to impress your family and friends.
Start by placing the chicken breasts on a cutting board and gently pound them with the smooth side of a meat mallet until they’re about 1/4-inch thick and even. Next, set up your dredging station: put the flour in one shallow bowl, whisk the eggs with a splash of water in another, and spread the bread crumbs out on a plate.
Take each piece of chicken and coat it first in the flour, then dip it into the egg mixture, and finally press it into the bread crumbs, making sure both sides are well covered. Lay the breaded chicken pieces on a plate while you prepare the sauce.
For the sauce, toss the mangoes, cream cheese, heavy cream, and mango jam into a blender and blend until smooth and creamy. Pop the sauce into the fridge to let it thicken up a bit while you cook the chicken.
Heat some oil in a large skillet over medium heat. Cook the chicken for about 3 minutes on each side, or until it’s golden brown and cooked through.
Serve the schnitzel with a generous spoonful of the creamy mango sauce on top, then sprinkle with some chopped shallots and a pinch of sea salt for a nice finishing touch.
- Pound the chicken evenly to ensure it cooks quickly and stays tender.
- Use panko breadcrumbs for an extra crispy coating.
- Fry the schnitzel in hot oil but avoid overcrowding the pan to keep them crispy.
This dish combines crispy, golden chicken with a smooth, fruity sauce that adds a unique twist. The creamy mango sauce brings a fresh and slightly sweet flavor that perfectly balances the savory schnitzel. It’s a fun way to enjoy a classic meal with an exciting tropical touch.
Serve with a simple green salad or steamed vegetables to keep the meal light and refreshing. A side of fluffy rice or mashed potatoes also pairs well, soaking up the creamy mango sauce beautifully.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to keep the coating crispy, and warm the mango sauce separately before serving. Avoid microwaving to prevent sogginess.
