Mango cream sauce served with delicious chicken schnitzel. An absolute champion. Visitors will adore you.
| Prep Time: | 30 mins |
| Cook Time: | 6 mins |
| Total Time: | 36 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 1 cup all-purpose flour
- 3 eggs
- 2 tablespoons water
- 4 cups bread crumbs
- 2 mangos, peeled and coarsely chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup heavy whipping cream
- 2 tablespoons mango jam
- ¼ cup vegetable oil, or as needed
- 2 shallots, chopped
- sea salt to taste
Instructions
- Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
- Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
- Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
- Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
- Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 1364 kcal |
| Carbohydrate | 131 g |
| Cholesterol | 352 mg |
| Dietary Fiber | 8 g |
| Protein | 54 g |
| Saturated Fat | 32 g |
| Sodium | 1258 mg |
| Sugars | 23 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
I feel like this recipe has a lot of potential and could be 5 stars with a few small changes. The sauce tasted like cream cheese with only the tiniest hint of mango. I doubled the jam to increase the mango flavor, but that made it sweet like a dessert, and still didn’t offer much mango flavor. The shallots were a much needed balance of flavor, but I didn’t love the how strong the raw shallots were. I will try this again and next time: 1. Reduce sauce by half because as is it yields way too much. 2. Experiment with some seasoning in the bread crumbs and/or sauce to enhance flavor 3. Sauté the shallots.