Recipe: Comfortable Chicken Schnitzel with a Creamy Mushroom Sauce

Recipe: Comfortable Chicken Schnitzel with a Creamy Mushroom Sauce

Chicken Schnitzel with a Creamy Mushroom Sauce.

Recipe: Comfortable Chicken Schnitzel with a Creamy Mushroom Sauce Nowdays, you should can prepare Chicken Schnitzel with a Creamy Mushroom Sauce using 19 ingredients and 10 steps. Here is how the way you make it.

Ingredients of Chicken Schnitzel with a Creamy Mushroom Sauce

  1. You need of For Chicken.
  2. Prepare 1/2 pounds of boneless skinless chicken breasts, cut into 14 inch slices.
  3. You need 2 of large eggs, beaten with 2 tablespoons wayer (egg wash).
  4. Prepare 1 cup of all purpose flour seasoned with 1 teaspoon salt and pepper.
  5. Prepare 1/2 cup of grated romano cheese.
  6. You need 1/2 cup of italian seasoned bread crumbs.
  7. Prepare 2 tablespoon of olive oil.
  8. You need 2 tablespoon of butter.
  9. Prepare of For Sauce.
  10. It’s 8 ounces of button mushrooms, sliced.
  11. You need 1 of shallot munced.
  12. You need 2 of garlic cloves minced.
  13. It’s 1 teaspoon of dijon mustard.
  14. It’s 1 teaspoon of worcestershire sauce.
  15. You need 1 teaspoon of fresh lemon juice.
  16. Prepare 1 teaspoon of hot sauce, such as franks red hot.
  17. Prepare 1/2 cup of sour cream.
  18. It’s 2 tablespoon of fresh chopped parsley.
  19. It’s 2 tablespoon of chopped fresh basil.

Chicken Schnitzel with a Creamy Mushroom Sauce instructions

  1. Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate.
  2. Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour.
  3. Then dip in egg wash.
  4. Then finely dredge in crumb cheese mixture.
  5. Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate.
  6. Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2.
  7. .
  8. .
  9. Add sour cream and heat until hot, add parsley and basil.
  10. Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust.
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