Chicken Schnitzel with a Creamy Mushroom Sauce
This is all prepared in one pan, once you get the coating of the chicken done. Its a creamy mushroom sauce with crispy coated chicken slices. It makes a great week day meal. Add a salad and potatoes or bread and dinner is served!
Chicken Schnitzel with a Creamy Mushroom Sauce
This is all prepared in one pan, once you get the coating of the chicken done. Its a creamy mushroom sauce with crispy coated chicken slices. It makes a great week day meal. Add a salad and potatoes or bread and dinner is served!
Cooking 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 finally 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, remove 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
Add sour cream and heat until hot, add parsley and basil.
- 8
Serve sauce on plate with chicken on top. Serve extra sauce in a small dish. Don't add too much sauce on the chicken at serving or it will soften the crust. Enjoy!
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