Chicken Schnitzel with Mushroom Sauce

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 serving
Level:
Easy

Ingredients
  • 2 bone-in chicken breasts
  • 3/4 cup flour
  • 2 large eggs beaten
  • 1 cup plain breadcrumbs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup canola oil
  • 2 tablespoons unsalted butter
  • 1 (8-ounce) package sliced mushrooms
  • 1 teaspoon chopped garlic
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup sour cream
  • 1 tablespoon chopped parsley, for garnish
Directions
  • Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.

  • Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.

  • In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.


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    Recipe courtesy of Food Network Kitchen