Crispy Chicken Schnitzel with Miso Mushroom Sauce

Ingredients

• 78 ml Vegetable oil for frying (The actual amount absorbed may be less.)
• Mashed potatoes for serving (To taste; alternatively, Parmentier potatoes.)
• 60 g Salted butter (Use divided.)
• 1 Shallot (Finely chopped.)
• 30 g Dried porcini mushrooms (For soaking.)
• 1 tbsp Light soy sauce
• 1 tsp White miso paste
• 150 g Baby portobello mushrooms (Roughly chopped.)
• 150 g Chestnut mushrooms (Roughly chopped.)
• 150 g Shiitake mushrooms (Torn into pieces.)
• 2 Garlic (Grated.)
• 30 g Wheat flour (Type 405 or another light flour.)
• 125 ml Cream (Double cream or heavy cream with a high fat content.)
• 0.5 Lemon (Juice; approximately 1–2 tbsp.)
• 15 g Chives (Finely chopped; reserve some for garnish.)
• 3 Chicken breast fillets (Large fillets; halved horizontally, making 6 schnitzels in total.)
• 4 tbsp Mayonnaise
• 80 g Panko breadcrumbs
• 450 ml Boiling water (For soaking the porcini mushrooms.)
• Salt (Several large or small pinches, to taste.)
• Black pepper (To taste.)
• Water for thinning (A splash if needed, if the sauce is too thick.)

Steps

1. 1

   For the sauce, melt half the butter in a large frying pan over medium heat. Continue heating while stirring constantly with a spatula, until the butter is lightly golden brown and smells nutty and biscuit-like; do not let it burn.

2. 2

   Add the chopped shallot to the butter and fry over medium-low heat for 3–4 minutes, until soft and lightly golden. Transfer to a plate, wipe out the pan, and return it to the heat.

3. 3

   Place the dried porcini mushrooms, soy sauce, and miso paste in a large heatproof measuring jug. Pour over 450 ml boiling water, stir well, and leave to soak for 15 minutes.

4. 4

   Remove the soaked porcini mushrooms with a slotted spoon, reserving all the soaking liquid. Roughly chop the porcini and set aside.

5. 5

   Add the baby portobello, chestnut, and shiitake mushrooms to the pan. Season with a large pinch of salt, stir, cover with a lid, and cook over medium heat for 5–6 minutes. Carefully shake the pan halfway through.

6. 6

   Continue cooking the mushrooms, covered, for another 12 minutes, shaking the pan again halfway through, until they have released their water. Then cook uncovered, without adding any more liquid, for 4–5 minutes, stirring frequently, until the water has evaporated and the mushrooms become darker, brown, and noticeably reduced in size.

7. 7

   Add the remaining butter, grated garlic, cooked shallots, and chopped porcini mushrooms. Season with black pepper and more salt if needed, and fry for 3–4 minutes, until fragrant.

8. 8

   Sprinkle the flour over the mushroom mixture and stir thoroughly so that the mushrooms are evenly coated.

9. 9

   Gradually pour in the reserved porcini soaking liquid, stirring constantly, until a smooth sauce forms. Stir in the cream, bring the sauce gently to a boil, and simmer for 3–4 minutes, until thick and creamy. If it becomes too thick, thin with a splash of water.

10. 10

    Stir the lemon juice and most of the chopped chives into the sauce. Set the sauce aside and reheat it before serving.

11. 11

    For the schnitzels, use a sharp knife to slice each chicken breast fillet horizontally through the middle, creating six thin fillets.

12. 12

    Place each fillet between two sheets of parchment paper and pound evenly with a rolling pin to approximately 3 mm thick. If necessary, work the thicker end a little more so the fillets are evenly thick throughout.

13. 13

    Brush both sides of the chicken fillets thinly with mayonnaise and season with a little salt.

14. 14

    Coat the brushed fillets in the panko breadcrumbs, pressing the crumbs on firmly all around to create an even coating.

15. 15

    Heat 75–80 ml vegetable oil in a large nonstick or heavy-based frying pan over medium heat. The oil is ready when it shimmers.

16. 16

    Carefully place the breaded fillets in the hot oil and fry for 3–4 minutes per side, until deep golden brown and cooked through. Carefully spoon hot oil over any pale spots; always work away from your body to avoid splashes.

17. 17

    Place the fried schnitzels on a wire rack so excess oil can drain, and season with a small pinch of salt.

18. 18

    To serve, spread mashed potatoes over a large platter and place the crispy schnitzels on top. Reheat the sauce, spoon it over the schnitzels, and sprinkle with the remaining chives. Alternatively, plate individual portions.

Notes

The sauce can be varied with different types of mushrooms. For especially crispy schnitzels, heat the oil thoroughly, do not overcrowd the pan, and drain the schnitzels on a wire rack rather than directly on paper towels after frying.

Nutrition per serving

• Main course
• Chicken
• Schnitzel
• Crispy
• Mushrooms
• Miso
• Skillet dish
• European