Chicken Schnitzel with Mushroom Sauce

Ingredients

• 2 chicken breasts (boneless and skinless; about 500g / 1.1lb)
• neutral oil (for deep frying (e.g., avocado, peanut, sunflower, or canola oil))
• chives (for garnish)
• 1 tsp salt (or to taste)
• 1 tsp crushed black pepper
• 0.5 tsp white pepper
• 1 tsp garlic powder
• 1 tbsp Sriracha sauce
• 1 tbsp Dijon mustard
• 1 egg (medium, whisked)
• 1 cup all-purpose flour (for dredging)
• 1 cup breadcrumbs (Panko recommended for extra crunch)
• 150 g white mushrooms (sliced; or brown, chestnut, baby Bella, or cremini)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour (for sauce)
• 0.33 tsp salt (for sauce)
• 0.33 tsp white pepper (for sauce)
• 0.5 chicken stock cube (optional)
• 1 tsp dried parsley
• 1 cup milk
• 6 tbsp cooking cream (heavy cream or light cream)

Steps

1. 1

   Slice each chicken breast from the middle so that you are left with 4 chicken cutlets.

2. 2

   Put one chicken cutlet between two layers of cling film and flatten with the mallet until it is under 1 cm (~ 1/3") 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. 3

   Make a paste of the marination ingredients (salt, black pepper, white pepper, garlic powder, Sriracha, and Dijon mustard) and thoroughly apply on the chicken fillets. Let sit for 30 minutes if you have time to spare.

4. 4

   Meanwhile, prepare the dredging station. In three separate shallow bowls, add a whisked egg, all-purpose flour and breadcrumbs.

5. 5

   Heat oil in a large frying pan.

6. 6

   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.

7. 7

   Fry these on medium heat and do not crowd the pan. They should reach an internal temperature of 75°C (170°F).

8. 8

   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.

9. 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. 10

    Then add your flour along with salt and white pepper. Give a stir.

11. 11

    After 2 minutes add the milk, dried parsley and chicken cube on medium-low heat. Keep stirring so that it doesn’t get lumpy.

12. 12

    Wait till the milk starts to thicken then add in the cream. Cook for 2-3 minutes and turn off flame.

13. 13

    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

The olive oil prevents the butter from burning when making the sauce. For the best results, use fresh mushrooms rather than canned. You can flash freeze the dredged cutlets in a single layer for 1-2 months. Serve with mashed potatoes, fries, rice, or salads.

Nutrition per serving

• main
• chicken
• fried
• dinner
• comfort food
• mushroom sauce
• schnitzel