Chicken Schnitzel with Mushroom Sauce
This easy Chicken Schnitzel is a delicious way to make a fancy dinner at home in just 40 minutes. Pounded chicken breasts are coated in a light crisp breading, fried to golden brown perfection, and slathered with a rich and creamy mushroom sauce.
Ingredients
- 2 (500g / 1.1lb) chicken breasts boneless and skinless
- neutral oil for deep frying
- chives for garnish
Marinade
- 1 tsp or to taste salt
- 1 teaspoon crushed black pepper
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 tablespoon Sriracha sauce
- 1 tablespoon Dijon mustard
Dredging
- 1 medium egg whisked
- 1 cup all-purpose flour
- 1 cup breadcrumbs
Mushroom Sauce
- 150 g (5 oz) white mushrooms sliced
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- ⅓ teaspoon salt
- ⅓ teaspoon white pepper
- ½ chicken stock cube optional
- 1 teaspoon dried parsely
- 1 cup milk
- 6 tablespoon cooking cream see notes
Instructions
- Slice each chicken breast from the middle so that you are left with 4 chicken cutlets.
- Put one chicken cutlet between two layers of cling film and flatten with the mallet until it is under 1 cm (~ ⅓") thin. The thin-ness of the cutlets is very important for a crispy, well-cooked chicken schnitzel. Repeat the process for remaining 3 cutlets.
- Make a paste of the marination ingredients and thoroughly apply on the chicken fillets. Let sit for 30 minutes if you have time to spare.
- Meanwhile, prepare the dredging station. In three separate shallow bowls, add a whisked egg, all-purpose flour and breadcrumbs.
- Heat oil in a large frying pan.
- Take out your chicken cutlets. First place the chicken fillet in flour, coat both sides and shake off excess. Then dip into the egg. And finally coat it with breadcrumbs.
- Fry these on medium heat and do not crowd the pan. They should reach an internal temperature of 75°C (170°F).
- Once golden and crispy on both sides take out on a wire rack. Don't put on a paper towel as it will get soggy.
- 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.
- Then add your flour along with salt and white pepper. Give a stir.
- After 2 minutes add the milk, dried parsley and chicken cube on medium-low heat. Keep stirring so that it doesn’t get lumpy.
- Wait till the milk starts to thicken then add in the cream. Cook for 2-3 minutes and turn off flame.
- In your serving plate, place a chicken schnitzel, pour some mushroom sauce on next to it, add your choice of potato side, sprinkle some chopped chives and enjoy!
Notes
- You can substitute chicken bouillon cube with ½ teaspoon chicken powder.
- Cooking cream is a light cream containing 15% fat. You can also use heavy cream.
- The olive oil prevents the butter from burning.
Nutrition
Serving: 1servingCalories: 700kcalCarbohydrates: 51gProtein: 39gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 169mgSodium: 1457mgPotassium: 828mgFiber: 3gSugar: 6gVitamin A: 712IUVitamin C: 5mgCalcium: 167mgIron: 4mg
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