Chicken Schnitzel with Mushroom Sauce
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 32
- Saturated Fat
- 9
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 44
- Cholesterol
- 219
- Sodium
- 872
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.