Chicken Schnitzel With Mushroom Sauce
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
58
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Flour2 large
Egg (beaten)1 cup
Plain Breadcrumbs1 cup
Canola Oil2 tbsps
Unsalted Butter1 tsp
Garlic (chopped)1 cup
Chicken Broth1 tbsp
Worcestershire Sauce1 cup
Sour CreamDirections:
1
Remove the chicken breasts from the bone
2
Slice each breast in half lengthwise
3
Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick
4
Set up a breading station with three pie plates or shallow dishes
5
Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third
6
Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs
7
Set aside
8
In a large skillet over medium heat, add the oil
9
When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side
10
Drain on brown paper and keep warm while you make the sauce
11
In another skillet over medium heat, add the butter
12
When it is melted, add mushrooms and season them with salt and pepper
13
Cook until they are browned, about 6 minutes
14
Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third
15
Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream
16
Serve the Schnitzel with the sauce poured over the top, garnished with parsley