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Creamy Asparagus Sauce with Chicken Schnitzel

Rated as 4.5 out of 5 Stars

"Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn."
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50 m servings 635
Original recipe yields 4 servings


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  1. Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
  2. Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
  3. Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
  4. Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
  5. Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.


  • Cook's Notes:
  • Chicken can be grilled instead of breaded and pan-fried.
  • Cook chicken schnitzel in butter instead of oil if preferred.

Nutrition Facts

Per Serving: 635 calories; 37.4 49 26.2 166 626 Full nutrition

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I have fresh asparagus in my garden right now and used it instead of can. I simply boiled it in water until it was soft and mushy like canned and then went from there. This turned out pretty goo...

Ijust made the sauce and it was great! I also added mushrooms and onions but not very many