Chicken Schnitzel with a Creamy Mushroom Sauce

Name: Chicken Schnitzel with a Creamy Mushroom Sauce
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 pounds boneless skinless chicken breasts, cut into 1/4 inch thick slices; 2 large eggs, beaten with 2 Tbsp water (egg wash); 1 cup all purpose flour seasoned with 1 teaspoon salt and pepper; 1/2 cup grated romano cheese; 1/2 cup Italian seasoned bread crumbs; 2 Tbsp olive oil; 2 Tbsp butter; 8 ounces button mushrooms, sliced; 1 shallot minced; 2 garlic cloves minced; 1 cup chicken broth; 1 tsp dijon mustard; 1 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 1 tsp hot sauce, such as Frank’s red hot; 1/2 cup sour cream; 2 Tbsp fresh chopped parsley; 2 Tbsp chopped fresh basil

fenway @Fenway

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!

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Ingredients

15 mins

4 servings

for chicken
1/2 poundsboneless skinless chicken breasts, cut into 1/4 inch thick slices
2large eggs, beaten with 2 Tbsp water (egg wash)
1 cupall purpose flour seasoned with 1 teaspoon salt and pepper
1/2 cupgrated romano cheese
1/2 cupItalian seasoned bread crumbs
2 Tbspolive oil
2 Tbspbutter
for sauce
8 ouncesbutton mushrooms, sliced
1shallot minced
2garlic cloves minced
1 cupchicken broth
1 tspdijon mustard
1 tspWorcestershire sauce
1 tspfresh lemon juice
1 tsphot sauce, such as Frank’s red hot
1/2 cupsour cream
2 Tbspfresh chopped parsley
2 Tbspchopped fresh basil

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Steps

15 mins

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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Cooksnaps

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fenway @Fenway

on April 14, 2016 16:30

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.