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Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

Thin chicken breasts are coated with breadcrumbs and deep fried till golden and crispy. Serve alongside a creamy mushroom sauce or have it alone, it's a meal loved equally by kids and adults.

Chicken Schnitzel with Mushroom Sauce

Schnitzel is a quintessential German dish. You'll find it everywhere in Germany but most likely not halal. Traditionally, schnitzel is made with pork, seasoned with only salt and pepper, breaded and then deep fried. It is then served with lemon wedges and parsley alongside a side of potato.

This particular schnitzel is my take on this German meal. For starters, it is made with chicken. And like most of my food it is flavoured quite well. If you don't like all that marination, feel free to only add salt and pepper. And I present it with a creamy mushroom sauce which goes beautifully with this crunchy chicken cutlet.

Chicken Schnitzel with Mushroom Sauce

INGREDIENTS

  • 2 chicken breasts (500g)
  • 1 egg
  • breadcrumbs - as required
  • all-purpose flour - as required
  • oil - for deep frying
FOR THE CHICKEN MARINATION
  • 1 tsp or to taste salt
  • 1 tsp crushed black pepper
  • 1/2 tsp white pepper
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1 tbsp sriracha sauce
  • 2 tbsp vinegar
FOR THE MUSHROOM SAUCE
  • 150g white mushrooms (sliced)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1/3 tsp salt
  • 1/3 tsp white pepper
  • 1/2 chicken cube or 1/2 tsp chicken powder (optional)
  • 1 tsp dried parsely
  • 1 cup milk
  • 6 tbsp heavy cream

DIRECTIONS

  1. Slice each chicken breast from the middle so that you are left with 4 chicken cutlets.
  2. Put one chicken cutlet between two layers of cling and flatten with the mallet until it is under 1 cm thin. The thin-ness of the cutlets is very important for a crispy, well-cooked chicken schnitzel. Repeat the process for remaining 3 cutlets.
  3. Make a paste of the marination ingredients and thoroughly apply on the chicken cutlets. Put in the fridge for minimum 30 minutes.
  4. Meanwhile, in three separate plates, add a whisked egg, some all-purpose flour and a good amount of breadcrumbs.
  5. Heat oil for deep-frying.
  6. Take out your chicken cutlets. First place the chicken breast in flour, coat both sides and shake off excess. Then dip into the egg. And finally coat it with breadcrumbs.
  7. Fry these on medium heat and do not crowd the pan.
  8. Once golden and crispy on both sides take out on the paper towel.
  9. Heat the butter and olive oil in a pan and then on high heat add your mushrooms. Cook till some of them start to brown and crisp up.
  10. Then add your flour along with salt and white pepper. Give a stir.
  11. After 2 minutes add your milk, dried parsley and chicken cube on medium-low heat. Keep stirring so that it doesn't get lumpy.
  12. Wait till the milk starts to thicken then add in the cream. Cook for 2-3 minutes and turn off flame.
  13. In your serving plate, add a chicken schnitzel, pour some mushroom sauce on one side, add your choice of potato side, sprinkle some chives and serve hot.

NOTES

  • The chicken schnitzel can be served with french fries, baked potato, mashed potato or a potato salad.

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Chicken Schnitzel with Mushroom Sauce