Recipe: Perfect Chicken Schnitzel with a Creamy Mushroom Sauce

Chicken Schnitzel with a Creamy Mushroom Sauce. Freshly ground black pepper, to taste The reason is because there's actually two types of sauces that will be going on that chicken - one is lemon brothy and the other is creamy mushroom. Chicken Schnitzel with Creamy Mushroom Sauce Recipe Ingredients. Or, you could also use cutlets.

Season the breadcrumbs with a little bit of salt. Dredge the chicken into the flour, make sure to tap the excess flour. Dip the chicken into the eggs and coat it well with breadcrumbs. You can have Chicken Schnitzel with a Creamy Mushroom Sauce using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken Schnitzel with a Creamy Mushroom Sauce

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

I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned.

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.
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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.

I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves. In the other whisk eggs, parsley, cheese (optional), nutmeg, cream and dijon mustard together. Heat a large saute pan over medium-high heat. Take each chicken and dredge both sides of the chicken in the flour mixture then give a little shake.